Photo: Sam Loyd
Shredded Pork with Roasted Tomatoes and Chipotle Chiles
18 ingredients
Makes 32 pieces, about 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
866
Calories
37g
Protein
54g
Fat
66g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 corn tortillas
- Canola oil for frying
- 1 pound pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces
- 1 small white onion, quartered
- 2 garlic cloves, crushed
- 1 tablespoon fine sea salt
- 6 ounces Mexican chorizo, removed from casing
- 1 tablespoon canola oil
- 1 small white onion, halved and thinly sliced
- 2 garlic cloves, minced
- 2 pounds plum (Roma) tomatoes, roasted, peeled, and chopped
- 2 teaspoons dried thyme
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 2 canned chipotle chiles in adobo, finely chopped
- Fine sea salt to taste
- 1/2 cup Mexican crema or crème fraîche in a squeeze bottle
- 1 ripe avocado, peeled, pitted, and diced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes