Shredded Pork with Roasted Tomatoes and Chipotle Chiles

Name: Shredded Pork with Roasted Tomatoes and Chipotle Chiles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 ripe avocado, peeled, pitted, and diced; 2 canned chipotle chiles in adobo, finely chopped; 1 Tbsp canola oil; 170 grams Mexican chorizo, removed from casing; 8 corn tortillas; 118 milliliters Mexican crema or crème fraîche in a tablespoon bottle; 2 teaspoons dried thyme; 2 garlic cloves, minced; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 907 grams plum (Roma) tomatoes, roasted, peeled, and chopped; 454 grams pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces; 8 servings Fine sea salt to taste; 1 small white onion, halved and thinly sliced

You can never have too many main course recipes, so give Shredded Pork with Roasted Tomatoes and Chipotle Chiles a try. One portion of this dish contains approximately 15g of protein, 20g of fat, and a total of 316 calories. This recipe serves 8. It is a good option if you're following a gluten free diet. If you have avocado, thyme, garlic cloves, and a few other ingredients on hand, you can make it. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla.

Ingredients you will need

Tortilla

Equipment you will use

Cookie Cutter

Pour 1/2 inch oil into a large, heavy skillet and heat over high heat until the oil is shimmering. Line a baking sheet with a double thickness of paper towels. Working in batches, add the tortillas to the oil and fry until golden brown, about 1 minute. Using a wire-mesh skimmer, transfer the tostaditas to the paper towels.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Baking Sheet

Paper Towels

Frying Pan

Skimmer

To braise the pork: Bring 8 cups water to boil in a large casserole or Dutch oven over high heat.

Ingredients you will need

Water

Pork

Equipment you will use

Dutch Oven

Add the pork, onion, garlic, and salt and return to the boil. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours.

Ingredients you will need

Garlic

Onion

Pork

Salt

Drain in a colander, discarding the onion and garlic, and let cool slightly.

Ingredients you will need

Garlic

Onion

Equipment you will use

Colander

Transfer the pork to a chopping board and shred with 2 forks.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

To make the sauce: Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes.

Ingredients you will need

Chorizo

Sauce

Cooking Oil

Equipment you will use

Wooden Spoon

Frying Pan

Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.

Ingredients you will need

Cooking Oil

Equipment you will use

Sieve

Bowl

Add the canola oil to the pan and heat over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add the onion and cook, stirring often, until softened, about 3 minutes.

Ingredients you will need

Onion

Add the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes.

Ingredients you will need

Cinnamon