On 2010-11-08, Mr Bill > wrote:

> Our housekeeper in Puerto Vallarta showed me how she made
> Carnitas...this is outstanding!

It'd be even better if you finished it.

Reduce amount of chichen stock by 16oz and add juice of 2 whole
oranges and 2 limes. Add a couple tbs of ground chile pwdr. New
Mexico chile pwdr is a good choice. Not necessary to cover meat with
water. which jes leeches more flavor from roast. A third way up the
meat, to start, will do. The lid on the dutch oven and the fat will
keep it plenty moist. Add water only if it begins to dry out. Also,
bone in roast will provide more flavor. It's done roasting when the
bone will pull out. Yank from oven and put on stove-top. Pull roast
into large chunks, simmering at very low temp till juices create a med
thick paste covering all chunks. Salt to taste before too thick.

It's done! Tear chunks into pieces to fill tacos, burritos, etc.

nb

"notbob" > ha scritto nel messaggio

> Reduce amount of chichen stock by 16oz and add juice of 2 whole> oranges
> and 2 limes. Add a couple tbs of ground chile pwdr. New
> Mexico chile pwdr is a good choice.

Which part of Cuban inspired the addition of New Mexico chili powder?

On 2010-11-09, Giusi > wrote:

> Which part of Cuban inspired the addition of New Mexico chili powder?

Which part of "Carnitas (Authentic) Mexican" do you get Cuban?

nb

On 2010-11-09, Ranée at Arabian Knits > wrote:
> In article >,
> "Giusi" > wrote:

>> Which part of Cuban inspired the addition of New Mexico chili powder?
>
> *snort*

You oughtta see a doctor about that.

nb

Giusi wrote:
> "notbob" > ha scritto nel messaggio
>
>> Reduce amount of chichen stock by 16oz and add juice of 2 whole> oranges
>> and 2 limes. Add a couple tbs of ground chile pwdr. New
>> Mexico chile pwdr is a good choice.
>
> Which part of Cuban inspired the addition of New Mexico chili powder?
>
>


The embargo that means we can't get Cuban products. Besides, notbob
lives in Colorado where he has easy access to New Mexican peppers.

gloria p