Who doesn’t love fork tender pork served in a spicy chipotle sauce? This is a great dish to serve to a crowd because its not fussy and its so good. Just make sure your guests can handle some heat! I made this dish for a casual Cinco de Mayo dinner with our friends. Our friends’ daughter who doesn’t usually eat meat even liked it.
Ingredients
4 lbs pork shoulder cut into chunks and seasoned with salt
4 cups chicken stock
1 large onion chopped
4 garlic cloves minced
1 teaspoon ground cumin
1/2 cup cilantro chopped
Chile sauce
4 ounces dried pasilla chiles stemmed and deseeded
1 tablespoon vegetable oil
1 onion chopped
3 garlic cloves minced
1/2 teaspoon cumin
1 teaspoon dried oregano
2 chipotle chiles in adobo sauce
2 tablespoon adobo sauce from chipotle can
2 cups stock from pork braise
2 teaspoons sea salt
Preparation
Sauté onions in oil over medium high heat for 5 minutes. Add garlic and cumin and sauté for 1 more minute, then add pork and brown the pork. Add cilantro and mix until well combined. Add chicken stock and bring to a boil, then lower heat to a simmer and cook, partially covered for 1 hour. In the meantime, prepare chipotle sauce.
For Sauce, boil water and steep dried chiles in water until chiles are soft, about 30 minutes. Remove chiles from water and add into blender along with the chipotle chiles and adobo sauce. Add 1 cup of water from the steeped chiles and blend until smooth and set aside. Saute onions in oil over medium high heat until soft, about 5 minutes, adding oregano half way through. Then add garlic and cumin and sauté for 1 minute. Add in blended chiles and stir to incorporate. Add stock and salt and bring to a boil, then simmer for about 10 minutes.
Once pork is done, strain out only the pork pieces and add it to the sauce and cook for about 2 more minutes to incorporate the flavors. Serve with refried beans and flour or corn tortillas.
Where to buy key ingredients:
Dried Pasilla Chiles
Chipotle Chiles in Adobo
