5 chipotle pork sub Recipes

onion powder, garlic powder, dried chipotle powder (decrease for less heat), salt, brown sugar, pork tenderloin (or pork chop equivalent)

red potatoes or 4 medium yukon gold potatoes, cut into 1/2 inch cubes, boneless pork shoulder , cut into 1 inch pieces, diced tomatoes with juice (preferably fire roasted), canned chipotle chiles , in adobo seeded and sliced 1/4 inch thick (3 to 4 chiles, not 3 to 4 cans), canned chipotle chile puree (sauce from the can the chiles came in), worcestershire sauce, dried oregano, preferably mexican, garlic cloves, peeled and finely chopped or crushed in garlic press, white onion, sliced 1/4 inch thick (optional), salt, fresh mexican chorizo sausage, casing removed (about 1/2 cup) (optional), corn tortillas, warmed, queso fresco, crumbled (can sub feta or goat cheese), avocados, pitted & sliced into 1/2 inch thick slices for serving

trimmed and washed collard greens (can sub mustard or turnip, if desired), stock (chicken, veggie, pork, etc would all work... i use my own from when i smoke pork in my slow cooker, like here: easy smoked meat), water, liquid smoke (can use less if using a smoky stock), chipotle tabasco sauce (or adobo sauce), lemons, smoked bacon, onions, sliced in thin rings, garlic, minced, sparkling wine or juice(i used a sparkling apple wine, as i used it, also, in this recipe; marinated pork chops with dijon mushroom cream sauce , which i served with these greens, honey, kosher, sea or smoked salt(these will need a fair bit of salt...i used a rounded t, each, of applewood smoked salt and my favorite salt/pepper blend), fresh ground black pepper

roasted tomato, tomatoes, cored, garlic cloves, unpeeled, chipotle chile pepper in adobo seasoning (up to 2 or 3 peppers if you like it hot, but not the whole can like i once did lol!), olive oil, divided, boneless pork loin, diced, mushroom, chopped, onion, chopped, zucchini, diced (1/2 lb.), salt, mexican oregano or 3/4 tsp marjoram, cumin seed, crushed, crumbled queso fresco (may sub monterey jack cheese or a mild feta), soft corn tortillas, warmed