- olive oil - 1 st. a spoon
- pounds of pork fillet - 6 pieces
- Ground Cumin - 1 Glass
- dried chili, peeled from seeds and chopped - 4 pieces
- bulb, cut into 4 parts - 1 piece
- cloves of garlic, cut in half - 6 pieces
- pepper jalapeno, crushed - 1 piece
- water - 6 glasses
- tomatoes, chopped - 6 pieces
- onion, sliced - 1 Piece
- tomato, peeled and chopped - 2 pieces
- pepper jalapeno - 2 pieces
- lime juice - 1/3 cup
- salt - 1 st. a spoon
- Ground black pepper - 1/4 Teaspoon
Preheat the olive oil in a large frying pan over medium heat. Fry the pork in hot oil until brown on all sides, about 10 minutes. Put in a saucepan with cumin, chili, onion, garlic and 1 jalapeno pepper. Pour in water, cover with lid and cook over high heat for 6-8 hours, then reduce heat to minimum and cook until pork is soft, for another 12 to 16 hours. After cooking, transfer the pork and vegetables into a large bowl and chop it with two forks. Add enough broth to moisten the meat to taste. Prepare pico de gallo 2 to 6 hours before carnitas is ready. Combine the tomatoes, onions, tomato and 2 jalapeno peppers in a bowl. Season with lemon juice, salt and pepper. Stir well and refrigerate until served.
Servings: 10