another great recipe from the food network kitchens. i added green chiles, swapped out some other chiles and added the pepper flakes for a little extra kick.
3 whole ancho chiles
3 whole anaheim chiles
5 dried de arbol chiles
1 small can diced hatch green chiles
1 tsp red pepper flakes (or more to your liking)
1 head's worth of crushed garlic
3 chipotles in adobo sauce (one can)
1/2 medium white onion, roughly chopped
3 tbsp extra-virgin olive oil
2 tbsp honey
1 tbsp cider vinegar
kosher salt
2 tsp dried oregano, preferably mexican
4 cups low-sodium veggie broth
5-6 pounds boneless pork loin, cut into chunks
ground pepper
2 bay leaves
1 cinnamon stick
corn tortillas, warmed, for serving
your favorite taco toppings
stem and seed the chiles. put the ancho and pasilla chiles and the garlic in a bowl. microwave on high until soft and pliable, 2 to 3 minutes
***WARNING - if you are using dried chiles make sure you soak them in hot water. DO NOT nuke dried chiles!***
transfer softened chiles and warmed garlic to a blender.
add the chipotles, onion, 2 tbsp olive oil, honey, vinegar, 1 tsp salt and the oregano to the blender; puree until smooth.
***WARNING - when blending warm/hot items keep lid off. cover top with paper towels (hold in place). if you put the lid on it could all explode!***
heat the remaining oil in a large skillet over medium heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. pour in the broth and reduce until slightly thickened.
season the pork all over with salt and pepper and transfer to a large slow cooker. add the bay leaves and cinnamon stick, then pour in the sauce. cover and cook on high until the meat is tender, about 6 hours.
discard the bay leaves and cinnamon stick. shred the pork with 2 forks; season with salt and pepper. serve the shredded pork in the tortillas, along with toppings
3 whole ancho chiles
3 whole anaheim chiles
5 dried de arbol chiles
1 small can diced hatch green chiles
1 tsp red pepper flakes (or more to your liking)
1 head's worth of crushed garlic
3 chipotles in adobo sauce (one can)
1/2 medium white onion, roughly chopped
3 tbsp extra-virgin olive oil
2 tbsp honey
1 tbsp cider vinegar
kosher salt
2 tsp dried oregano, preferably mexican
4 cups low-sodium veggie broth
5-6 pounds boneless pork loin, cut into chunks
ground pepper
2 bay leaves
1 cinnamon stick
corn tortillas, warmed, for serving
your favorite taco toppings
stem and seed the chiles. put the ancho and pasilla chiles and the garlic in a bowl. microwave on high until soft and pliable, 2 to 3 minutes
***WARNING - if you are using dried chiles make sure you soak them in hot water. DO NOT nuke dried chiles!***
transfer softened chiles and warmed garlic to a blender.
add the chipotles, onion, 2 tbsp olive oil, honey, vinegar, 1 tsp salt and the oregano to the blender; puree until smooth.
***WARNING - when blending warm/hot items keep lid off. cover top with paper towels (hold in place). if you put the lid on it could all explode!***
heat the remaining oil in a large skillet over medium heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. pour in the broth and reduce until slightly thickened.
season the pork all over with salt and pepper and transfer to a large slow cooker. add the bay leaves and cinnamon stick, then pour in the sauce. cover and cook on high until the meat is tender, about 6 hours.
discard the bay leaves and cinnamon stick. shred the pork with 2 forks; season with salt and pepper. serve the shredded pork in the tortillas, along with toppings
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