Chili el Pastor
- water
- 3.5 lb boneless pork shoulder
- 2 valencia oranges
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- ½ teaspoon coarsely ground black pepper
- ¼ teaspoon ground cloves
- 3 tablespoons canola or vegetable oil
- 5 dried guajillo chiles (about 1 oz)
- 1 large dried ancho chile (about 1 oz)
- 1 large or 2 medium yellow onions
- 4 medium cloves garlic
- 14.5-oz can diced tomatoes
- 2 large or 3 medium bay leaves
- 1 tablespoon dried Mexican oregano
- 1 to 2 tablespoons lime juice
- coarsely chopped cilantro (garnish)
- finely diced onion or sliced green onion (garnish)
- lime wedges (garnish)
- 3 cups water
- 1 teaspoon kosher salt
- 1 cup polenta
- Small pineapple
- ½ teaspoon sugar
- 1 tablespoon canola or vegetable oil
- This recipe is gluten-free
- Produce
- Ancho chile (about 1 oz), large dried (1)
- Cilantro (1)
- Cumin, ground (1 tablespoon)
- Garlic (4 medium cloves)
- Guajillo chiles (about 1 oz), dried (5)
- Large or 2 medium yellow onions (1)
- Large or 3 medium bay leaves (2)
- Lime (1)
- Mexican oregano, dried (1 tablespoon)
- Onion or sliced green onion (1)
- Pineapple, Small (1)
- Tomatoes (1 14.5-oz can)
- Valencia oranges (2)
- Meat
- Pork shoulder, boneless (3 1/2 lb)
- Cooking & Baking
- Black pepper, coarsely ground (1/2 teaspoon)
- Canola or vegetable oil (4 tablespoons)
- Cloves, ground (1/4 teaspoon)
- Kosher salt (3 teaspoons)
- Sugar (1/2 teaspoon)
- Pasta & Grains
- Polenta (1 cup)
- Drinks
- Lime juice (1 tablespoons)
- Water (1)
- Water (3 cups)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published February 2, 2012 (1 year ago).
8 people saved this recipe.
