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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 5 |
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This is an excellent recipe for filling tostados, tacos or burritos. Originally from a September 1989 issue of Bon Appetitthat that featured a Do It Yourself Tostada Party in the Cooking for Friends section. It can be made 2 days ahead, covered and refrigerated and rewarmed before serving.Stewing beef can also be substituted for the pork if you prefer. Ingredients:
1/4 cup vegetable oil |
1 large onion, chopped |
1 large jalapeno pepper, minced (with seeds) |
2 lbs pork shoulder, cut into 2 inch cubes |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon dried thyme, crumbled |
1/2 teaspoon dried oregano, crumbled |
1/4 teaspoon ground cloves |
1 pinch ground allspice |
3 large garlic cloves, minced |
2 tablespoons tomato paste |
2 (14 1/2 ounce) cans stewed tomatoes |
2 cups beef stock or 2 cups canned low sodium beef broth |
2 cups chicken stock or 2 cups canned low sodium chicken broth |
2 bay leaves, crumbled |
1/4 cup chopped cilantro |
Directions:
1. Heat oil in heavy Dutch oven over medium heat.
2. Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
3. Add pork and stir until brown on all sides, about 7 minutes.
4. Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
5. Add garlic and tomato paste and cook 3 minutes.
6. Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
7. Uncover and simmer until pork is tender and shreds easily, about 1 hour.
8. Remove pork from liquid using slotted spoon and set aside.
9. Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
10. Shred pork using fingers; mix into sauce.
11. (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
12. Spoon into serving bowl and sprinkle with cilantro.
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