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Recipe Name: Avocado And Smoked Pork Carnitas Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Pound(s) Smoked ham hocks
2 Cup(s) Canned low-salt chicken
1 Onion, halved thinly
2 Tablespoon(s) Chili powder
1 Bay leaf
1 1/4 Cup(s) Sour cream
1/2 Cup(s) Mayonnaise
1/4 Cup(s) Plus 2 tablespoons chopped
Fresh cilantro
2 Tablespoon(s) Plus 2 teaspoons ground
1 Cup(s) Finely chopped celery
1 Cup(s) Finely chopped carrots
1 Cup(s) Chopped green onions
3 Tablespoon(s) Minced jalapeno chilies with
1 Head red leaf lettuce
4 Avocados, peeled halved
Fresh cilantro sprigs
Lime wedges
Place first 5 ingredients in heavy large saucepan. Add enough water
just to cover ham hocks. Season with pepper. Reduce heat and simmer
until ham is very tender, turning occasionally, about 3 hours. Remove
ham from bone and shred. Discard bones and fat. Transfer 4 cups ham to
large bowl (reserve any remainder for another use). Combine sour
cream, mayonnaise, chopped cilantro and cumin in medium bowl. Add
celery, carrots, green onions, chilies and 3/4 cup sour cream dressing
to ham and stir to combine. Season with salt and pepper. (Can be made
1 day ahead. Cover ham mixture and remaining dressing separately and
chill.) Place 2 large lettuce leaves on each plate. Thinly slice
remaining lettuce. Sprinkle sliced lettuce atop whole leaves in center
of plate. Mound ham filling in avocado halves. Place atop bed of
lettuce. Spoon enough remaining dressing over to cover filling
completely. Garnish with cilantro sprigs and lime. Serves 8. Bon
Appetit June 1993 Converted by MC_Buster. Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 1397
Calories From Fat: 922
Total Fat: 104.6g
Cholesterol: 180.1mg
Sodium: 4170.3mg
Potassium: 3231.2mg
Carbohydrates: 90.4g
Fiber: 18.5g
Sugar: 36.3g
Protein: 35.6g

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