Guajillo-Spiced Pork + Potatoes

25 July 2018

HELLO! I took a couple week break but I'm back with another amazing recipe. I've had a few people tell me in the past couple weeks that they are trying the recipes I blog and that makes me so happy! They are generally easy and delish. Every meal should be so good! IMO

This one was good. It was really good when we ate it fresh for dinner. But then we saved the leftovers and took the advice in the cookbook and chopped it all up and ate the next day as tacos. Hands down-- better than the original. 

This recipe is from our Everyday Mexican cookbook and I've been so impressed with the cool, delish stuff we've made from it. Seriously, I've talked about this cookbook so much that you should already own it by now!! How many more amazing recipes do I need to post to convince all my 3 readers that this is a must!?!

6 medium (1.5 lbs. total) redskin boiling or yukon gold potatoes, cut into 6 wedges
1.5 – 2 lbs. boneless pork shoulder roast, cut into 1″ cubes
8 medium (2 oz. total) dried guajillo chiles, stemmed, seeded, and torn into flat pieces
1 (15 oz.) can diced tomatoes, preferably fire-roasted
4 garlic cloves, peeled and halved
2 tsp. dried oregano, preferably Mexican
2 Tbsp. Worcestershire sauce
cilantro and chopped white onions for garnish

Spread the potatoes over the bottom of your slow-cooker and top with the pork.

Set a medium skillet over medium heat and once it’s hot, toast the chile pieces, pressing them against the pan with a spatula until they are aromatic and lightened in color  underneath–about 10 seconds per side.  Transfer the chiles to a blender.

Add the tomatoes with juice, garlic, oregano, Worcestershire, a generous amount of salt (about 1.5 tsp.) and 1 – 1.5 cups of water.  Blend until as smooth as possible, and then strain the mixture through a mesh strainer directly into the slow-cooker.  Mix everything together.

Cook on high for 6 hours.

Gently stir the stew- the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems thick to you, stir in a little water. Taste, and season with salt if you think the dish needs it. 

Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment. 

Meal as Taco Filling: 
Cook the dish as directed above but cub the potatoes rather than leaving them in larger wedges. Or chop if you are eating the day after. Coarsely shred the pork with two forks. Serve with a warm tortillas. 

Enjoy!! XOXO

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...
CopyRight © | Theme Designed By Hello Manhattan