Carnitas and Avocado-Plantain Rice with Tomatillo Salsa Verde

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Happy Monday y’all!  I hope that everyone had a fabulous Easter weekend.  Anyone try and new recipes they would like to share?  I tried a new lamb recipe that was very yummy and will be posting later this week.  For now, however, I thought we would continue on the international train with our next stop being a Spanish influenced dish…  Carnitas and Avocado-Plantain Rice with Tomatillo Salsa Verde  This recipe took a little longer with the prep time, so I would save it for an evening where you have a little bit more time in the kitchen.  The extra time is totally worth the effort!  This was a lovely blend of flavors and colors with a spicy twist.  The good news is that it is even better leftover the next day!  Enjoy y’all!




Carnitas and Avocado-Plantain Rice with Tomatillo Salsa Verde

(serves 3 – recipe courtesy of


  • For the pork:
    • 1 pound pork (I used pork tenderloin), cut into cubes
    • 1 tsp oregano
    • 1 tsp cumin
    • 1 tsp chili powder
      • salt to taste (about 1/4 tsp)
    • 3 tsp olive oil (optional)
  • For the rest:
    • 1/2 white onion, chopped in half
    • 2 bay leaves
    • juice of 1 orange
    • 2 garlic cloves, minced
    • juice of 1/2 lime
  • For the rest:
    • 3 green plantains
    • 1 tbsp olive oil
    • 1 garlic clove, minced
    • 1.5 cups chicken broth
    • 2 avocados, insides cubed
  • For the salsa verde:
    • 2 medium tomatillos, leaves removed
    • 1 tsp fresh lime juice
    • salt, to taste
    • 2 tsp diced jalapeno
    • 2 tbsp chopped white onion
    • 1/4 cup packed cilantro


  1. Place your pork in a bowl along with the oregano, cumin, chili powder and optional olive oil. Mix together to coat the pork pieces. When done, place them in a large saucepan.
  2. Add the onions, bay leaves, lime juice, orange juice, and garlic cloves into the saucepan. Pour in enough water to cover the pork by 1″. Bring mixture to a boil. Once boiling, cover loosely and cook for 20 minutes. Then, uncover and cook for another 20 minutes, giving a stir. If the liquid absorbs completely before the 40 minutes is up, add more water (about 1/2 cup at a time). When done, remove from heat and remove the bay leaves.
  3. While the pork mixture is cooking, place your plantains into a food processor and pulse briefly until made into rice-like bits. Set aside.
  4. Place the tomatillos into a medium saucepan and cover with water. Bring to a boil and then let simmer for about 10 minutes or until the tomatillos turn light green. Once done, pour into a colander. Then, place the tomatillos, lime juice, salt, jalapeno, onion and cilantro into a food processor and blend until a salsa. Taste and adjust to your preference with more salt, lime juice, etc. Set aside.
  5. 10 minutes before your pork is done, place a large skillet over medium heat and add in the olive oil. Then, add in the garlic. Let cook for 30 seconds and then add in the plantain rice. Stir and pour in half of the chicken broth. Stir and let plantain rice reduce. Once reduced, add in the remaining chicken broth and let reduce again. Taste and if the consistency is right, stir in the avocado and cook for three more minutes. If not, add in more chicken broth and continue to reduce. When done, divide onto three plates.
  6. Top the plantain-avocado rice with the carnitas and then top each with salsa verde.
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