The Royal Chef At Home: Easy Seasonal Entertaining

CHILI CON CARNITAS

THIS IS A GREAT RECIPE FOR PARTIES. BY COMBINING TWO RECIPES, CHILI AND CARNITAS, THE PORK STAYSMOIST LONGER AND IS SO GOOD SPOONED INTO SOFT FLOUR OR CORN TORTILLAS. Serve alongside a bowl of lime wedges, some salsa, sour cream and lots of fresh roughly chopped cilantro. Your guests will definitely be coming back for seconds. Traditionally carnitas are cooked slowly in a skillet on the stove. But when I am making this dish, out comes my electric pressure cooker. Forty five minutes on high and you have the most tender carnitas and delicious sauce ever. MAKES 4 PORTIONS (WITH SOME FOR SECONDS)

3 pounds boneless pork shoulder, cut into large cubes ½ cup chili powder (or to taste) 1 tablespoon ground cumin 1 orange, zest and juice 2 bay leaves 1 teaspoon dried oregano

1 (12 ounce) bottle Mexican beer 1 onion, chopped 1 jalapeño, seeded and chopped 4 cloves of garlic, crushed 1 dried chipotle chili (optional)

2 (15 ounce) cans diced tomatoes 2 chicken bouillon cubes

Salt and pepper to taste

1 At least 4 hours before (I like to do this 24 hours before to intensify the flavor) put the pork, chili powder, cumin, orange zest and juice, bay leaf, oregano, beer, onion, jalapeño, garlic and chipotle chili into a ziplock bag. Seal the bag and massage the meat with the other ingredients. 2 Add the meat and marinade to the skillet or pressure cooker along with the diced tomatoes and bouillon cubes and bring to a boil. Place

the lid on the pressure cooker, seal and set the pressure on high for 45 minutes until the meat is fork tender and just falling apart a bit. If you choose to cook on the stove you will need to let the meat simmer in the skillet, covered for at least two hours.

3 Once cooked, remove the chipotle chili and discard. Season with salt and pepper before serving.

SPRING · MARCH MADNESS

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