SHREDDED PORK WITH ROASTED TOMATOES AND CHIPOTLE CHILES
Provided by Priscila Satkoff
Categories Pork Tomato Vegetable Braise Sauté Cocktail Party Cinco de Mayo Dinner Meat Sausage Deep-Fry Party Tortillas Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 32 pieces, about 8 servings
Number Of Ingredients 21
Steps:
- 1. To make the tostaditas: Using a 2-inch round cookie cutter, cut 4 rounds from each tortilla. 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.
- 2. To braise the pork: Bring 8 cups water to boil in a large casserole or Dutch oven over high heat. 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. Drain in a colander, discarding the onion and garlic, and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.
- 3. 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. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.
- 4. Add the canola oil to the pan and heat over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. 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. Add the chorizo, shredded pork, and chipotles and mix well. Cover and simmer to blend the flavors, about 2 minutes. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)
- 5. To serve, place 1 heaping tablespoon braised pork on each tostadita. Garnish with a drizzle of crema and a sprinkle of diced avocado. Serve hot.
MEXICAN STYLE SHREDDED PORK
This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!
Provided by TORA.V
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
- Cover, and cook 7 hours on Low.
- In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
- Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g
SHREDDED PORK STEW WITH SMOKY CHIPOTLE TOMATO SAUCE
Tastes like something you would get from a taqueria and it makes great leftovers. It would be great for a party because you can make it ahead and it just tastes better. I doubled the amount of pork and used this for burritos. From Lourdes Castro's Simply Mexican. (I love this Book!)
Provided by cookiedog
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the Meat: Cut the pork into large chunks. Put the pork in a saucepan and fill with enough water to cover the meat by 1 inch. Add the bay leaves and crushed garlic. Bring to a boil and skim off the grayish foam that rises to the top during the first few minutes. Decrease the heat to a simmer and cook for 45 minutes, patially covered, or until the pork is tender. (I found I needed to cook the pork double the amount of time.)
- Allow the pork to cool in the stock, then drain reserving 1 cup of the stock. Shred the pork by pulling apart the fibers with two forks or your fingers. Set aside.
- Prepare the Chorizo: Heat 1 tablespoon of the olive oil in a saucepan over medium heat. Add the chorizo to the pan and cook, breaking it apart as you stir, until it achieves a golden brown color and begins to render its fat. (Don't worry if some of the chorizo sticks to the bottom of the pan.) Using a slotted spoon, remove the chorizo from the pan and set it aside.
- Brown the Main Ingredients: Add the remaining 1 tablespoon olive oil to the unwashed pan and set it over medium heat. Add the onion and remaining chopped garlic and saute until the onion begins to get limp and translucent, 3 minutes. Add the shredded pork, season with the salt, and continue sauteing for 3 more minutes. Deglaze the pan by pouring in a couple of tablespoons of the reserved pork stock and scraping the bottom of the pan with a heatproof silicone spatula.
- Finish the Stew: Add the chorizo, tomatoes, chipotles, adobo from canned chipotles, oregano, thyme leaves, and marjoram leaves to the pan. Stir well and simmer for 5 minutes. Pour in the remaining reserved pork stock and continue simmering, uncovered, for 25 minutes.
- Garnish and serve: Pour the finished stew into a large shallow bowl and garnish sprigs of cilantro. SErve with tortilla chips and Mexican crema.
Nutrition Facts : Calories 598.3, Fat 47.4, SaturatedFat 16.3, Cholesterol 120.3, Sodium 1664.4, Carbohydrate 9.4, Fiber 2.1, Sugar 4.6, Protein 32.8
SPICY CHIPOTLE-LIME SHREDDED PORK
This chipotle Mexican shredded pork is amazing by itself, used in corn tacos, on nachos or rice, or in soup. Try my "Chipotle Lime Pork Taco Soup." This dish definitely packs the heat! Hope you enjoy it as much as my family.
Provided by ANGELGIRL1979
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 7
Steps:
- Place pork, green chiles, water, chipotle peppers, 1 tablespoon adobo sauce, lime zest and juice, chili seasoning, and liquid smoke in the bottom of a slow cooker. Stir gently to mix.
- Cover and cook on Low until pork is easily shredded, about 7 hours. Shred pork using 2 forks. Let sit in the juices for 15 minutes before serving.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 5.9 g, Cholesterol 105.7 mg, Fat 12.4 g, Fiber 1.7 g, Protein 35.7 g, SaturatedFat 3.8 g, Sodium 835.2 mg, Sugar 2.2 g
CHIPOTLE PORK STEW
This recipe is adapted from a grocery store circular. Serve this with rice, guacamole, and sour cream. This would also be good in burritos.
Provided by cookiedog
Categories Stew
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pot. Add pork and brown well on all sides.
- Add onion and garlic and cook for 5 minutes to lightly brown.
- Stir in tomatillos, chiles, chipotle peppers, broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours or until tender.
- Serve over cooked rice with guacamole and sour cream.
PULL-APART PORK WITH HONEY CHIPOTLE
Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 4h40m
Yield Serves 8 as part of a buffet
Number Of Ingredients 5
Steps:
- Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
- Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
- Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
- Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.
Nutrition Facts : Calories 267 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 35 grams protein, Sodium 0.5 milligram of sodium
More about "chipotle shredded pork food"
CHIPOTLE SHREDDED PORK | HY-VEE - HY-VEE RECIPES AND …
From hy-vee.com
3.8/5 (22)Calories 220 per servingServings 10
23 CHIPOTLE COPYCAT RECIPES - TASTE OF HOME
From tasteofhome.com
CHIPOTLE PULLED PORK LETTUCE WRAPS WITH AVOCADO AIOLI
From fashionablefoods.com
STREET TACOS WITH CHIPOTLE SHREDDED PORK | FOR THE …
From fortheloveofcooking.net
THE BEST SLOW COOKER CHIPOTLE BBQ PULLED PORK - MY …
From myfoodstory.com
CHIPOTLE SHREDDED PORK ENCHILADAS - EASY RECIPES FOR …
From seededatthetable.com
CHIPOTLE PULLED PORK - LET'S COOK SOME FOOD
From letscooksomefood.com
CHIPOTLE PULLED PORK - SAVOR THE BEST
From savorthebest.com
SLOW COOKER SHREDDED CHIPOTLE PORK - YOUR …
From yourhomebasedmom.com
COPYCAT CHIPOTLE PORK CARNITAS - SAVOR THE FLAVOUR
From savortheflavour.com
SLOW COOKER SMOKY CHIPOTLE PULLED PORK — SAVORY SPICE
From savoryspiceshop.com
CHIPOTLE PULLED-PORK BARBECUE SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
SLOW COOKER CHIPOTLE HONEY PULLED PORK - SIMPLY SCRATCH
From simplyscratch.com
CHIPOTLE HEALTHY KETO PULLED PORK IN THE SLOW COOKER - FOOD FAITH …
From foodfaithfitness.com
SLOW COOKER HONEY-CHIPOTLE PULLED PORK - THE STAY AT HOME CHEF
From thestayathomechef.com
BBQ CHIPOTLE PULLED PORK - HEY DANIE BAKES!
From heydaniebakes.com
CHIPOTLE BRAISED PORK | RICARDO
From ricardocuisine.com
CHIPOTLE PULLED PORK SLIDERS - WITH TWO SPOONS
From withtwospoons.com
CHIPOTLE RESTAURANT PULLED PORK RECIPE IN 5 EASY AND SPECTACULAR …
From justmexicanfood.com
BEST CHIPOTLE PORK TENDERLOIN WRAPS RECIPES - FOOD NETWORK …
From foodnetwork.ca
MEXICAN FOOD - RESTAURANT & CATERING - CHIPOTLE MEXICAN GRILL
From chipotle.com
CHIPOTLE SWEET PULLED PORK (CAFE RIO COPYCAT) - CARLSBAD CRAVINGS
From carlsbadcravings.com
CHIPOTLE CARNITAS (COPYCAT) - CULINARY HILL
From culinaryhill.com
CROCK POT PULLED PORK WITH CHIPOTLE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SLOW COOKER CHIPOTLE PULLED PORK SANDWICHES - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CHIPOTLE BBQ PULLED PORK SANDWICH - OVER THE FIRE COOKING
From overthefirecooking.com
PULLED PORK CASSEROLE - RESTLESS CHIPOTLE
From restlesschipotle.com
HOW TO MAKE CHIPOTLE PULLED PORK? - VERYMEATY
From verymeaty.com
CHIPOTLE PORK ENCHILADAS RECIPE STACKED EASY - WHITE ON RICE …
From whiteonricecouple.com
10 BEST PULLED PORK APPETIZERS RECIPES - YUMMLY
From yummly.com
THIS CHIPOTLE BARBECUE PULLED PORK RECIPE IS PERFECT FOR SLIDERS ...
From seattletimes.com
CHIPOTLE PULLED PORK - FOOD NEWS
From foodnewsnews.com
CHIPOTLE SPICED SHREDDED PORK RECIPE - SLICK HOUSEWIVES
From slickhousewives.com
CHIPOTLE PULLED PORK RECIPE IN THE SLOW COOKER - MY LIFE COOKBOOK
From mylifecookbook.com
CHIPOTLE SHREDDED PORK ENCHILADAS - AMERICAN RECIPES
From fooddiez.com
COPYCAT CHIPOTLE CARNITAS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHIPOTLE PORK RECIPE | MYRECIPES
From myrecipes.com
SPICY CHIPOTLE LIME SHREDDED PORK RECIPES - FOOD NEWS
From foodnewsnews.com
MAPLE & CHIPOTLE PULLED PORK SANDWICHES - CANADIAN LIVING
From canadianliving.com
CHIPOTLE SHREDDED PORK | RECIPE | SHREDDED PORK RECIPES, PORK …
From pinterest.com
SLOW COOKER CHIPOTLE SHREDDED PORK - 365 DAYS OF SLOW COOKING …
From 365daysofcrockpot.com
21 CHIPOTLE PULLED PORK RECIPE - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love