"New Mexico Style" Carnitas

There used to be the best New Mexico Cuisine restaurant in NYC on 18th street, Los Dos Molinos. It was owned by Sandy  (My BFF). The place was magical with amazing huge margaritas and the spiciest food in Manhattan. Of course the city with it's really bad economy and with a mayor and governor raising taxes so much, Sandy made the decision of closing her doors while still on top. I admire her for that, and going back to AZ where there are 4 other "Los Dos", and more importantly her son. I feel bad for the New Yorkers that were left with a taste for amazing home cooked meals that only Sandy could provide in a city of too many restaurants with more bad than good food! If you are ever in Phoenix, go by "Los Dos Downtown" and say hi for me, and go ahead and have a skinny margarita, you won't regret it!
So, going back to her amazing cooking skills, she cooked a mean pork butt. There was a very spice one which was called Adovada Ribs and the always so good Carnitas which were probably one of the only not so spicy things in her menu. Everyone i've taken there got addicted to her Carnitas! So being my BFF and all, before i moved to NC i asked her to share her Carnitas recipe. She gave me an idea of how to cook them and after a few different tries i think i finally got it! I miss you Sandy! Can't wait to see you!

Ingredients:
1 medium size pork butt, if bone-in remove the bone but cook with the rest of the meat for flavor. Cut the meat into large chunks. Cut off the thicker fat but leave some for flavor.

2 medium onion roughly chopped
6 garlic cloves sliced
2 teaspoons of ground cumin (or 3 if whole cumin not available)
1 teaspoon of whole cumin
2 teaspoons of oregano
3 bay leaves
2 teaspoons of pepper
Salt to taste
2 medium size potatoes cut into large cubes
2 cups of chicken stock
2 cups of water
2 dry chiles or 1 tablespoon of cayenne pepper(optional) or a few drops of tabasco.

In a large heavy bottomed pan place pork chunks, water and stock.

Bring to a simmer. Skim off the fat that's risen to the surface. Add all ingredients but salt. Close pan and simmer for 1 hour. Add salt to taste and cook for another 30 minutes. With a slotted spoon, remove pork pieces from pot and reduce the stock to half. Place pork pieces in a platter and pour the thick stock on top. Serve with rice and beans, sliced pickled jalapenos and iceberg lettuce.