Denver Life Magazine

Perdida Kitchen Recipes


Yields 8 Tacos


¼ c. ancho chile powder
¼ c. hatch green chile powder
1/8 c. kosher salt
1 ½ lbs. boneless pork shoulder, cut into 1-inch chunks
¼ ea. yellow onion, julienne
1 ea. carrot, peeled and cut in 2” pieces
1 c. water


Preheat oven to 350°F. Heavily season pork chunks, set aside. Place a pot on medium-high heat and allow pot to heat up. Add

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