Lynn's Carnitas Avocado
3 lb Smoked ham hocks
2 cup Canned low-salt chicken broth
1 x Onion, halved, thinly sliced
2 tbl Chili powder
1 x Bay leaf
1 1/4 cup Sour cream
1/2 cup Mayonnaise
1/4 cup Plus 2 tablespoons chopped fresh cilantro
2 tbl Plus 2 teaspoons ground cumin
1 cup Finely chopped celery
1 cup Finely chopped carrots
1 cup Chopped green onions
3 tbl Minced jalapeno chilies with seeds
1 head red leaf lettuce
4 lrg Avocados, peeled, halved
Fresh cilantro sprigs
Lime wedges
Method :
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.