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Shredded Pork with Roasted Tomatoes & Chipotle |
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Peppers |
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Ingredients: |
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Seasoned Pork: |
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2 lbs. PrairieFresh® pork shoulder roast or |
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1-1/2 lbs. boneless pork shoulder roast, cut into 3-inch |
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chunks |
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1 small white onion, quartered |
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2 cloves garlic, peeled and coarsely chopped |
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1 teaspoon salt |
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Roasted Tomato and Chipotle Sauce: |
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2 pounds plum tomatoes |
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1-1/2 teaspoons canola oil plus additional oil for roasting |
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tomoatoes |
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1 small onion, thinly sliced |
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2 cloves garlic, minced |
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6 ounces Mexican chorizo, cooked, drained |
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1/2 teaspoon each ground cloves, cinnamon |
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2 teaspoons dried thyme |
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1-1/2 ounces chipotle chiles in adobo sauce (about 2 chiles), pureed |
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salt to taste |
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32 small fried corn tortillas (tostaditas) |
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1/2 cup crema (Mexican cream) |
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1 ripe avocado, cut up |
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Instructions: Place pork, onion and garlic in 2-quart saucepot; cover |
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completely with water and bring to a rolling boil. Reduce heat and simmer for |
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1/1/2 hours or until meat is tender. Drain meat (discard garlic and onion). |
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When cool enough to handle, remove bones, shred pork and store in refrigerator |
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until ready to use. |
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Cut tomatoes in half and discard stems and seeds. Place in shallow pan and |
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brush with oil. Roast in 375 degree F oven for 20 to 30 minutes or until tomato |
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skins slip off easily. Discard skins and chop tomatoes. |
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Heat oil in medium skillet. Cook and stir onion and garlic over medium-high |
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heat 3 minutes or until tender. Stir in tomatoes, cover, reduce heat and simmer |
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5 minutes or until tomatoes are very saucy. Add remaining sauce ingredients and |
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shredded pork and simmer 2 to 3 more minutes or until mixture is well blended |
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and heated through. |
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Serve hot meat mixture on tostaditas with crema and avocado. |
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Makes 32 appetizers. |
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Servings: 32 appetizers |
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Calories: 100 |
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Protein: 6 grams |
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Fat: 7 grams |
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Sodium: 115 milligrams |
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Cholesterol: 20 milligrams |
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Saturated Fat: 2 grams |
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Carbohydrates: 4 grams |
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