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Bridget's Recipe Corner
I
took
my
youngest
son
out
for
Mexican
food
the
other
night.
Being
the
less
talkative
of
my
two
teenagers,
I
thought
it
might
be
nice
to
spend
some
time
together.
I
think
he
spent
more
time
using
the
restroom
and
walking
around
the
restaurant
than
he
did
at
the
table.
Oh
well.
Nothing
like
quality
time
with
mom,
right?
At
least
it
gave
me
some
time
to
nibble
off
his
plate
without
irritating
him.
I
certainly
enjoyed
what
he
ordered.
In
fact,
I
like
it
so
much
I
decided
to
make
my
version
at
home.
Hope
you
enjoy
it
too.
Pork
Carnitas
1
Pork
Shoulder
roast
1
yellow
onion,
thinly
sliced
1
jar
Salsa
Verde
(I
used
Herdez)
1
clove
garlic,
minced
2 t.
cumin
Kosher
salt
&
freshly
ground
pepper
to
taste
For
cooked
pork
1 4
oz.
can
diced
green
chiles
1 10
1/2
OR
14
oz.
can
tomatoes
with
green
chiles
Preheat
oven
to
225°.
Place
pork
in
large
baking
dish.
Season
with
spices
and
garlic.
Layer
the
onion
and
salsa
verde
on
top
of
pork.
Cover
fairly
tightly
with
foil
and
let
bake
for
at
least
4
hours.
Remove
from
oven.
Let
cool
slightly
so
meat
is
cool
enough
to
handle
for
shredding.
Discard
the
majority
of
the
liquid
from
baking
dish.
Place
shredded
pork
in
dish
then
layer
spread
the
chilies
and
tomatoes
with
chiles
on
top.
Return,
uncovered
to
350°
preheated
oven
and
bake
approximately
30
minutes
or
until
meat
gets
slightly "crispy/brown."
Serve
with
your
favorite
condiments
(sour
cream,
salsa,
shredded
cheese,
pinot
beans,
guacamole)
and
warmed
corn
or
flour
tortillas.
I
use
corn
tortillas
and
heat
them
in a
small
pan
to
slightly
brown
them.
Place
in
foil
to
keep
warm.
Guacamole
2-3
ripe
avocados
1/4
c.
green
onions,
finely
chopped
4-5
large
cherry
tomatoes,
coarsely
chopped
(I
buy
these
at
Sunflower
Market
-
they're
usually
quite
flavorful)
1/2
t.
garlic
salt
2-3
t.
Tabasco/hot
sauce
(more
if
you
like)
Kosher
salt
&
freshly
ground
pepper,
to
taste
In
small
bowl
combine
green
onions,
tomatoes,
seasonings
and
hot
sauce.
Let
sit
about
ten
minutes.
In a
separate,
medium-size
bowl,
mash
avocados.
I
prefer
to
leave
them
slightly
'chunky.'
Blend
tomato
mixture
with
avocados
and
mix
well.
Adjust
seasonings
as
necessary.
Serve
with
chips
or
as
an
accompaniment
with
the
Carnitas.
Delicious
with
your
favorite
Mexican
beer,
a
margarita,
or
wine...perhaps
a
Zinfandel
or
Garnacha
(Grenache).
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