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Shredded Pork with Roasted Tomatoes & Chipotle PeppersPORK
Shredded Pork with Roasted Tomatoes & Chipotle Peppers
Simmer on the stovetop during the day and have ready as part of a buffet for the big game or next party.
- Place pork, 1 white onion and 2 cloves garlic in 2-quart sauce pot; cover completely with water and bring to a rolling boil. Reduce heat and simmer for 1-1/2 hours or until meat is tender. Drain meat (discard garlic and onion). When cool enough to handle, remove bones, shred pork and store in refrigerator until ready to use.
- Cut tomatoes in half and discard stems and seeds. Place in shallow pan and brush with oil. Roast in 375 degrees F oven 20 to 30 minutes or until tomato skins slip off easily. Discard skins and chop tomatoes.
- Heat oil in medium skillet. Cook and stir 1 small onion and 2 cloves garlic over medium-high heat 3 minutes or until tender. Stir in tomatoes, cover, reduce heat and simmer 5 minutes or until tomatoes are very saucy. Add remaining sauce ingredients (cooked chorizo, ground cloves, cinnamon, dried thyme, pureed chipotle chiles) and shredded pork and simmer 2 to 3 more minutes or until mixture is well blended and heated through.
- Serve hot meat mixture on tostaditas with crema and avocado.