Festive Twist on Taco Tuesday: Pomegranate and Chili Chicken Carnitas

Try this pomegranate and chili chicken carnitas recipe to really elevate your next taco night. Or, better yet whip this up for a taco Tuesday Christmas eve this year (yes it falls a on Tuesday this year (2024))! Not only is it delicious, but the colors and flavors give it that holiday spirit.

My pomegranate and chili chicken carnitas is the best recipe for yours truly because I am not really a holiday person. Yes, a day off is great, but the pomp and circumstance of giving gifts and the decor makes me want to gag. And to add insult to injury, I grew up as a figure skater so everything was always Christmas themed. So now I say, “no thank you.” I have had enough of Christmas, Thanksgiving, Easter, the 4th of July, and any other corny holiday you can think of.

Instead, for these days, when I have time off, you will find me making my pomegranate and chili chicken carnitas. No decor in sight. Not a Christmas song playing and absolutely no gifts wrapped in bows! I am a modern day Grinch and if you are too, enjoy these delicious and (unfortunately) festive-ish pomegranate and chili chicken carnitas!

Serves 4-6

Suggested Cocktail Pairing:

A rude cosmopolitan could not be more perfect.

Ingredients:

1 cup of beer

2 tablespoons of pomegranate molasses

2 tablespoons of pureed chipotle peppers in adobo

Juice of 1/2 lime

1 pound of chicken thighs

2 tablespoons of chili powder

1 tablespoon of cumin

2 teaspoons of coriander

2 tablespoons of olive oil

Salt and pepper to taste

Pickled red onions, guacamole, cilantro, pomegranate seeds, queso fresco, and tortillas to serve.

Instructions:

1. In a saucepan, combine beer, pomegranate molasses, chipotles, and lime juice. Season with salt and pepper and simmer for about 15 minutes or until the mixture is reduced by about half.
2. Meanwhile, combine the chili powder, cumin, coriander, and salt and pepper in a bowl. Use this mixture as a dry rub for your chicken thighs.
3. In a large skillet, heat the olive oil over medium high heat and sear the chicken thighs for about 5 minutes each side or until browned and cooked through. Remove them from the heat and cut them into strips. Cover the chicken thighs with half of the pomegranate/beer sauce.
4. To serve, allow everyone to make their own tavoe with plenty of guacamole, pickled red onions, cilantro and pomegranate seeds!