Ancho Carnitas

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Shredded pork mixed with a tangy, rather spicy, ancho sauce to use up left over shredded pork, or roast, for use as a filling in burritos, or tacos. keeps for a long time in the fridge. inspired by diana kennedy. use less or no serranos if you don't like it spicy, but i recommend using at least one for a bit of flair.

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Steps

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Add all ingredients to the blender and blend until smooth.

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Should be thick , if not , cook a little longer in the next step.

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Preheat a skillet to medium high , and add 2 tb oil.

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When it is very hot , but not smoking add the contents of the blender , and fry for 1 minute until slightly reduced , then add the carnitas and stir until well mixed and continue cooking until all pork is coated and warm.

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Serve in burritos , or with rice , and pico de gallo.

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Ingredients

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pork, ancho chilies, chicken broth, garlic cloves, serranos, white wine vinegar, water, fresh cilantro, fresh savory, fresh basil, fresh oregano, cumin, salt, pepper