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Hatch Green Chili Carnitas Paleo Whole30-11
Caroline Fausel

Hatch Green Chili Pork Carnitas (Paleo + Whole30)

5 from 1 vote
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Ingredients Method

Ingredients
  

  • 1 T olive oil
  • 1 onion chopped
  • 6 cloves garlic minced
  • 3 lbs pork butt - cut into large chunks
  • 2 4- oz can diced green chiles
  • ½ c lime juice
  • 1 T ground cumin
  • 1 1/2 t ground coriander
  • 1 t ancho chili powder
  • ½ t dried oregano
  • Avocados cilantro, radish and limes for garnish (optional)

Method
 

  1. Set Instant Pot to saute, add pork butt and brown on all sides. 
  2. Remove pork butt and set aside. Add olive oil, onions and garlic and saute until translucent, about 7 min. 
  3. In a small bowl, combine hatch green chilis, lime juice, and all spices.
  4. Return pork to Instant Pot and pour the chili mixture on top. 
  5. Set your Instant Pot to meat/ stew, or 45 minutes on manual. 
  6. Remove pork from Instant Pot and shred using two forks.
  7. Lay shredded pork onto a sheet pan and cover with the sauce from the Instant Pot.  
  8. Place sheet pan into oven and broil under high for 3 to 5 minutes until you begin to see brown, crispy bits.
  9. Garnish with avocado, cilantro, radish and limes and serve in a warm taco shell.

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