So, maybe you have some left over carnitas. What should you do with these fabulous pieces of perfectly wonderful pork? The first is a big hit at my house, Carnitas and Egg Scramble. It might sound a bit funny at first until you try it, but after you do I guarantee you will be sold. The second is a regional favorite. Green Chile, or Chile Verde is a dish from New Mexico. In the late summer at the farmers market trucks come in loaded with bushels of chiles, and there is the mighty roar of a gas fire. The chiles are placed in a big metal barrel and set over the flames. The person manning the contraption spins the barrel and roasts the chiles for you and then hands you a steaming bag of fresh roasted chiles. Which for me go right into freezer bags and into the freezer for when February seems like it may not ever end. So might I suggest two different options:
Carnitas and Egg Scramble
1 tbs milk
salt and pepper
Heat butter in a pan, until melted. Meanwhile crack eggs into a bowl and whisk with milk until combined.
Pour into pan. Let sit until the bottom begins to set. Place carnitas and cream cheese on top and fold into the eggs. Scramble eggs until the cheese melts and the meat is heated through. Serve with with cilantro and optional corn torillas.
Green Chile (Chile Verde)
1 tbs oil
1 lb carnitas
1 onion diced
1/2 lb of hatch chiles (might be found in the mexican area of your grocery store in cans if you can’t get fresh chile)
2 fresh tomatoes or 8 oz canned
2 cups chicken broth
1 tsp cumin
Salt and Pepper to taste
1. Heat oil in dutch oven until hot. Add carnitas, onions and chiles. Cook for 5 minutes. Add tomatoes, stir well.
2. Add chicken broth and water to meat and onions mixture.
3. Bring to a simmer, add 1 tsp cumin and salt and pepper to taste.
Serve with sour cream.