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Pork Carnitas | Carnitas

by Vanessa Wiarco (my older sister)

5 pound pork butt roast
15 garlic cloves peeled and slightly smashed
1 orange freshly squeezed
Salt (to taste)
Pepper (to taste)


  1. Preheat oven to 250 degrees Fahrenheit and place roast in large baking dish, with fatty side facing up.
  2. Pierce roast with a sharp knife in various areas, then insert whole garlic cloves into holes.
  3. Pour freshly squeezed orange juice over entire roast and season with salt and pepper.
  4. Cover with aluminum foil and slow cook for 5 to 7 hours. Every hour, baste with juices that are released during cooking. Cook uncovered for last hour.
  5. Once roast is ready, remove from oven and rough chop into cubes or shred into small pieces. It should be soft enough to shred with ease.
  6. Serve over warm corn tortilla and top with cilantro and onion with a side of Red Spanish Rice.

Meat with Chile Negro (Pasilla Chile) | Carne con Chile Negro (Pasilla)

by Patricia Luna Parrales (my tía), original recipe from Gloria Luna Wiarco (my grandmother)

3 pounds pork butt roast cut into large (approximately 3-inch x 2-inch chunks)
4 cloves garlic divided
1 ½ medium onion divided
4 dry chile negro (pasilla)
5 medium tomatillos
Salt (to taste)


  1. Fill pot with enough water to cover roast. Add 2 cloves garlic, ½ onion, and salt.
  2. Bring ingredients to a boil on high heat, then reduce to low-medium heat and simmer for at least 2 hours or until well cooked and soft. Drain water from meat and reserve 2 cups broth.
  3. In the meantime, boil tomatillos, 2 cloves garlic, and 1 onion peeled and halved. Once tomatillos become soft, remove pot from heat.
  4. In a separate pan, toast chiles over medium heat until they release their aroma and become slightly darker in color. Remove from heat and devein chiles. Add to water with tomatillos, onion, and garlic. Soak chiles until soft.
  5. Add tomatillos, onion, garlic, and chiles to blender. For less spice, add 1-2 cups pork broth to chile mixture (or you may use some of the chile broth). Blend on medium setting until smooth.
  6. Pour chile mixture over meat and simmer on low for an additional 30 minutes or until ready to serve.

Green Chile with Pork | Chile Verde

by Dolores M. Wiarco (my mother)

2 tablespoons oil
5 pounds pork butt roast cubed into 1-inch pieces
1 onion diced
5 garlic cloves diced
Salt (to taste)
Pepper (to taste)
4 Anaheim chiles deveined, deseeded, and sliced thinly into strips
2 jalapeño chiles deveined, deseeded, and sliced thinly into strips
3 guero chiles deveined, deseeded, and sliced thinly into strips
10 tomatillos husked and rinsed to remove sticky film
2 large tomatoes diced

Salt (to taste)
Pepper (to taste)


  1. Prepare pan with oil on medium-high heat. Add meat to pan with garlic and onion and allow meat to brown. Move consistently to avoid burning. Add salt and pepper. Cook until about two-thirds way complete, then add sliced chiles.
  2. Mix well and allow chiles to cook an additional 7 minutes or until meat is completely browned.
  3. Add diced tomatillos and diced tomatoes, stir, and lower heat to low-medium. Allow to cook until tomatoes and tomatillos soften.
  4. Add enough water to cover ingredients completely, plus one additional inch. Raise heat to high, stir, bring to a boil, then lower to lowest setting and allow to simmer for 90 minutes or until meat is completely tender. Taste and adjust salt.
  5. Serve hot.