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Katie Lundmark: "This was perfect for using up carnitas leftovers…" Read More
10Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 cups chicken stock
- 1 lb. yukon gold potatoes (diced)
- 4 cups carnitas ( , made in the slow cooker or Instant Pot)
- 2 cups salsa verde ( , store-bought or homemade)
- 2 tsp. ground cumin
- arugula (optional)
- chopped fresh cilantro (optional)
- avocado (optional)
- jalapeños (optional)
- pepperjack cheese (optional)
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Reviews(2)
Katie Lundmark 4 years ago
This was perfect for using up carnitas leftovers. I'm glad that I made the salsa verde from scratch (thanks for including the link!). I added an extra serrano since I love spicy food. It gave the dish a warmth and freshness that worked so well with the flavorful pork. The potatoes filled out the dish and gave a nice added texture. I only used 32oz of chicken broth and used the other 16oz to rinse out the blender of the salsa verde. Avocado and arugula were great toppers, and I think I'll add jalapeño slices next time too. I will definitely make this again.