You can replace food: If there is food in the recipe that you do not want to eat or is not available at the moment, you can replace it.
0.5 tsps capsicum
1.5 cups chicken broth
1 tsp cumin powder
2 cloves garlic
1 green bell pepper
1 tsp coarse kosher salt
1 large onions
1 tsp ground paprika
1.5 lb pork tenderloins
1 red bell pepper
4 servings soured cream
Heat 2 T vegetable oil in a Dutch oven over medium high heat.Start with about 1½ to 2 pounds of pork tenderloin. I used one large but 2 smaller ones would be fine. Just a few more left overs. Rinse and pat dry.
Remove silverskin and extra fat.
Cut into 1½ inch cubes.Mince one jalapeno without seeds and two cloves of garlic.
Mixed pork, the jalapeno, the garlic, 1 t kosher salt, ½ t pepper, 1 t cumin, and 1 t paprika.
Mix well until pork is covered.
Saute the pork over medium high heat until well browned. About 10 minutes.When pork is browned well, remove from heat.
Add 1½ cup chicken broth along with the juice of one orange and one lime. Scrap the bottom of the pan to loosen up the built up fond (browned bits and caramelized drippings on the bottom of the pan).
Place covered in a 325 degree oven (no need to preheat) for 2 hours undisturbed.After 2 hours, increase oven temperature to 425 degrees and remove lid. Cook another 20 minutes or so until all fluid is gone.While the carnitas are finishing in the oven, cut up one green pepper, one red pepper and one large onion and saute with 2 t oil over medium high heat until tender and browning.
Remove the carnitas and if there is any fond in the pan, add the veggies and scrap the fond loss with a wooden spoon to get that taste.