|Carnitas, Sauté of Maíz Morado, Salsa Verde|
Meanwhile, we roast, peel, and seed poblanos and roast sheet trays of garlic and tomatillos. These all go into a blender with the juices we get from deglazing the roasting pan and then this smooth green sauce cooks for a few minutes and we season it with salt, lime juice, and cilantro as necessary.
We reheat the carnitas for service in a black steel pan and then put them back into the oven to warm through. Once warm, we toss them in salsa verde and plate them atop a big pile of purple hominy, maíz morado, that we have sautéed with diced onions, poblanos, cilantro, garlic, cumin, and lime zest.
And there you have it: one of Mexico's finest contributions to the world of cooking. So delicious!