Salsa Verde Carnitas

Simply Recipes
253
23
4

Ingredients

3 1/2 pounds pork butt (pork shoulder)
2 cups salsa verde (bottled, canned, or homemade)
1 onions (chopped)
3 cups chicken stock
2 teaspoons cumin seed (toasted)
2 teaspoons coriander seeds
1 tablespoon fresh oregano (chopped, or 1 teas dried)
1/2 cups chopped fresh cilantro
salt
16 corn tortillas (heated and softened)
1/4 heads cabbage (very thinly sliced)
1 teaspoon olive oil
1 teaspoon seasoned rice wine vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)
salt
pepper
1 avocado (peeled, seeded, and chopped)
1/2 cups 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)
Read Directions