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Salsa Verde Carnitas

yield: 6 total time: 210 minutes
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Ingredients

  • 3 1/2 pounds pork butt pork shoulder
  • 2 cups salsa verde bottled, canned, or homemade
  • 1 onion chopped
  • 3 cups chicken stock
  • 2 teaspoons cumin seeds toasted
  • 2 teaspoons coriander seeds
  • 1 tablespoon fresh oregano chopped, or 1 teas dried
  • 1/2 cup chopped fresh cilantro
  • salt
  • 16 corn tortillas heated and softened
  • 1/4 head cabbage very thinly sliced
  • 1 teaspoon olive oil
  • 1 teaspoon seasoned rice vinegar if you only have unseasoned, add 1/4 teaspoon of sugar to it
  • salt
  • pepper
  • 1 avocado peeled, seeded, and chopped
  • 1/2 cup cotija crumbled, Mexican farmer's cheese, or some grated Monterey Jack cheese
  • crema mexican
  • sour cream
  • fresca
  • fresca
  • crema mexican
  • cilantro leaves Chopped, for garnish, optional
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