9/11/20
Nutrition

Recipe of the Week

INGREDIENTS
  • 2 pounds boneless chicken thighs or cubed pork shoulder
  • 5 cloves garlic, chopped or grated
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 pinch kosher salt and black pepper
  • 1 pinch red pepper flakes to taste
  • 1 can (12 ounces) Mexican beer, such as Negra Modelo
  • 1 tablespoon honey
  • juice of 1 lime
  • warmed corn or flour tortillas, for serving
  • creamy corn slaw, for serving, recipe in notes (optional)
  • crema, avocado, feta cheese, pickled onion, and cilantro, for serving
CHIPOTLE PEACH SALSA
  • 1/2 cup salsa verde
  • 1/4 cup chipotle peppers in adobo finely chopped
  • 1/2 cup chopped ripe peaches
  • 1 pinch kosher salt

INSTRUCTIONS

INSTANT POT
  1. In the bowl of your instant pot, combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes. Rub the seasonings into the meat. Add the beer. Cover and cook on high pressure/manual for 8-10 minutes. Once done cooking, use the natural or quick release function to release the steam.
  2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet. Lightly shred. Add 1/4 cup of the cooking liquid and the lime juice. Drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.
  3. To make the salsa, combine all ingredients in a blender. Blender until combined. Season with salt.
  4. Stuff the carnitas into the warmed tortillas. Spoon the salsa over the carnitas. Top as desired with slaw, cilantro, avocado, cheese, onions, and crema. Enjoy! 
SLOW COOKER
  1. In the bowl of your slow cooker, combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes. Rub the seasonings into the meat. Add the beer. Cover and cook on low for 6 hours or on high for 3-4 hours.
  2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.
  3. Follow as directed above for steps 3-4.
STOVE TOP
  1. Combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes in a bowl. Rub the seasonings into the meat.
  2. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. When the oil shimmers, add the meat and sear the on both sides, about 3-4 minutes. Reduce the heat to low and add the beer. Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add additional beer to thin the sauce out. Once the meat is done cooking, shred with two forks. 
  3. Follow as directed above for steps 3-4.
RECIPE NOTES

Creamy Corn Slaw: In a bowl, combine 3 cups cabbage with 1/3 cup sour cream or plain greek yogurt and the juice of 2 limes. Toss to combine. Add 2 cups grilled corn, 1/3 cup chopped cilantro, and 2 tablespoons chives. Season with salt.

Ariel Jauss

GM / Head Coach