Step 1

If baking, preheat oven to 400F (See notes for instant pot)

Step 2

Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, saute 2 minutes, stirring. Add garlic, turn heat to medium, saute 4-5 minutes until fragrant and golden and onions are tender. Add spices and salt, toasting for 1-2 minutes

Step 3

Add water, soy and vinegar. Add oregano and optional green chilies. Stir.

Step 4

Place chicken in the liquid. At this point, you could place all in your instant pot (see notes below).

Step 5

Bring to a simmer. Cover and either simmer on the stove on med-low for 45 minutes or place in the hot oven.

Step 6

If cooking breasts, check at 35-40 minutes, they may be done depending on thickness and size. Thighs will need the whole 45 minutes, perhaps a little more, again, depending on size.

Step 7

You’ll know if the meat is done when it’s 165-170F, or when it is tender and shreds easily with two forks. Shred the meat, then simmer gently on the stove until some of the liquid has evaporated, about 5 -10 more minutes.

Step 8

If you like very crispy carnitas, simmer until all the liquid is gone, and/ or drain well, then pan sear in oil to crisp, or place on a sheet pan and broil in the oven.