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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. vegetable oil
- 1 cup salsa verde (recipe below)
- 5 cups Mission Tortilla Chips (about 1/2 bag)
- 2 cups carnitas (shredded, recipe below)
- 1/2 beefsteak tomato (diced)
- 1/2 red onion (diced)
- 4 eggs (cooked sunny-side up, optional)
- 3 Tbsp. green onion (thinly sliced)
- 1/4 cup queso fresco (crumbled, plus more to taste)
- 1 lime (cut into wedges)
- 1 avocado (sliced)
- 3/4 lb. tomatillos (about 6)
- 2 rib celery (roughly chopped)
- 1/4 white onion (diced)
- 4 cloves garlic (smashed)
- 1 cup low sodium chicken broth
- 1/2 cup cilantro (roughly chopped)
- 1 tsp. salt
- 3 Tbsp. tabasco (® brand Green Pepper Sauce)
- 2 Tbsp. vegetable oil
- 6 1/2 lb. roast (FARMER JOHN® California Natural® Bone-In Pork Shoulder Butt)
- 1 yellow onion (sliced)
- 2 garlic cloves (peeled and smashed)
- 12 oz. lager (style beer)
- 1 Tbsp. lime juice
- 1/2 Tbsp. Tabasco (®brand Green Pepper Sauce)
- 1/2 tsp. lime zest (about 1 lime)
- 1 Tbsp. chili powder
- 1/2 Tbsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. ground cumin
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