Mezcalanza de Carnitas
Pantry meals are among my comfort food especiales.
A medium sized bone-in pork shoulder blade roast, a potato and an onion inspired the idea for a "hodge podge" carnitas meal. To add to the meal, from the store, I purchased whole fire roasted green chiles, fire roasted diced jalapenos, one large jar of thick and chunky garlic salsa and another of chipotle thick and chunky salsa. To braise, I purchased a single large can of Mexican bee. To round off the recipe, I bought two more potaotes (large Yukon golds), a package of dried chipotle pods, one more onion and a head of garlic, and of course, fresh cilantro.
I quartered the two onions, halved the head of garlic, but only the bottom stuck together. The green chiles I chopped coursely, and the jalapenos came canned and already diced.
Normally, I would just throw the entire roast, intact, seasoned and seared, into the cast iron pot, but, due to the lack of six hours, I cut the meat off the bone in medium-large pieces. I seasoned them with my Mexican spice blend (see below).
Martin's Mexican Spice Blend
3 tablespoons smoked paprika
2 tablespoons chipotle powder or, chile molido
1 tablespoon garlic salt
1 rounded tablespoon onion powder
1 tablespoon diced dried onion
2 teaspoons white pepper
1 rounded teaspoon cumin poweder
1 rounded tablespoon dried oregano
1 rounded teaspoon dried thyme
1/2 teaspoon cinnamon
The above spice blend is for braising or as a spice rub and is for one dish only. To have spice blend remaining for another dish, double the recipe.
Preheat the oven to 300-degrees.
In a large cast iron pot over high heat, add three rounds of vegetable oil and three rounds of toasted sesame oil (if you like that smoky flavor). While the oil comes to a ripple, indicating it is hot enough to cook in, add a rounded tablespoon of flour or baking powder and half of the spice blend and toss the pork in it. Try to coat each piece of meat with it. Add the pork to the pot with tons, to ensure each piece of meat is flat inside the pot to sear. Let the pork simmer and sear for four minutes before trying to turn the meat. If it sticks, do not force it, as the natural sugars are developing. Try a few minutes later. The meat will release easier.
Once the pork has been turned, add about a half cup of the beer. Use a wooden spoon to scrape up the burnt bits, which are pure flavor. Afterward, add the fresh ingredients and stir with the wooden spoon. Add the rest of the beer, then the two large jars of salsa and 1/4 cup apple cider vinegar along with the liquid in the chiles cans. Don't waste the flavors!
At this point, bring the mixture to a boil. However, if you do not have the ingredients, particularly the pork, covered with liquid, add a box or can of stock or, simply add some water. Again, bring that to a boil, turn off the heat and cover. Place the cast iron pot onto the lower rack and leave it alone for two solid hours.
After two hours, chop your washed potatoes into large bite-sized wedges and place into the pot, using the spoon to push the spuds toward the bottom. Braise for another solid hour.
Finally, remove the pot, remove the lid (hot!!!) and allow it to cool about twenty minutes. I served in a bowl with fresh cilantro as garnish. Add whatever else you like as garnish or condiments. Cheese comes to mind!
Trust me, the aroma will knock you down, but in a happy way. The flavor is warm, perfect for a cool or cold day. The medly of onion, garlic, potato, chipotle, cilantro and the texture of pork will not let you leave without knowing that This is a perfect dish.
As always, friends, Thank You so much for your visit! I always appreciate your support!
Now, Go Cook For Someone You Love!❤
~Martin
In-House Cook
