Careme

Ingredients

• Kroger seasoned pork carnitas 16 oz $8.99/16 oz sale
• Green cabbage 1/2 lb, thinly sliced $0.99/lb
• Kroger tri-color bell peppers 2 peppers, sliced $3.99/20 oz
• Zucchini 1 lb, sliced into half-moons $1.69/lb
• Jumbo yellow onion 1/2 lb, sliced $0.99/lb
• Garlic 2 cloves, minced $0.69 each
• Fresh jalapeno peppers 1 small, sliced optional $1.69/lb
• Fresh organic lime 1 lime, cut into wedges $1.29 each
• Organic cilantro 2 tablespoons chopped, optional $1.69 each
• Pantry: olive oil, black pepper as needed

Instructions

1. Prep 16 oz Kroger seasoned pork carnitas ($8.99 sale), slicing or breaking up any large chunks. Thinly slice 1/2 lb green cabbage ($0.99/lb), slice 1/2 lb jumbo yellow onion ($0.99/lb), slice 2 tri-color bell peppers from 1 package Kroger tri-color bell peppers ($3.99/20 oz), slice 1 lb zucchini ($1.69/lb) into half-moons, mince 2 garlic cloves ($0.69 each), and slice 1 small jalapeno ($1.69/lb) if using. Cut 1 fresh organic lime ($1.29 each) into wedges and chop 2 tablespoons organic cilantro ($1.69 each) if using.
2. Heat a large skillet over medium-high heat with 1 teaspoon oil. Add the 16 oz seasoned pork carnitas and cook 6 to 8 minutes, turning occasionally, until hot and crisp at the edges. Transfer to a plate.
3. In the same skillet, add 1 tablespoon oil, then the sliced 1/2 lb jumbo yellow onion and sliced 2 tri-color bell peppers. Cook 4 to 5 minutes until softened and lightly charred in spots.
4. Add the minced 2 garlic cloves and sliced 1 small jalapeno, if using. Cook 30 seconds until fragrant.
5. Add the sliced 1/2 lb green cabbage with a splash of water and cook 3 to 4 minutes until just wilted but still bright. Transfer the pepper-cabbage mixture to one side or to a serving plate.
6. Add the sliced 1 lb zucchini to the skillet with another teaspoon of oil if needed and cook 3 to 4 minutes until tender-crisp. Season with black pepper.
7. Return the crisped 16 oz pork carnitas to the skillet just long enough to rewarm. Squeeze over a wedge or two from 1 fresh organic lime.
8. Serve the 16 oz crisped pork carnitas with the warm cabbage-pepper sauté and zucchini. Finish with chopped 2 tablespoons organic cilantro and the remaining lime wedges.