Pork Tacos

As part of my 101 List, I set a goal to try new receipes and review half of them here. This one is a keeper. Here’s the recipe.

Pork Tacos

• 1 can chipotles in adobo sauce
• minced garlic
• 1/2 medium onion, chopped
• 3 tbs olive oil
• 2 tbs honey
• 1 tbs cider vinegar
• kosher salt
• 2 tsp dried oregano
• 3 1/4 c chicken broth
• 4 lbs boneless pork shoulder, cut into chunks
• fresh ground pepper
• 2 bay leaves
• 1 cinnamon stick

*In a blender, mix the garlic, chipotles in adobo sauce, onion, olive oil, honey, cider vinegar, salt and oregano.

*Pour the mixture into a dutch oven or deep saucepot and add chicken broth. Simmer till blended well.

*Add the pork, bay leaves and cinnamon stick. Cook covered in a 350 degree over an hour and 45 minutes. Uncover and cook another 30 minutes.

*Remove the bay leaves and cinnamon stick. Shred the pork with two forks and season as needed with salt and pepper.

*Serve with warm tortillas and toppings.

Optional Toppings

• radishes
• scallions
• salsa
• queso fresco (crumbled)
• fresh avocado
• lettuce
• red cabbage and jicama
• tomatoes
• mangoes

Notes…

__This is a recipe from the Feb/Mar Food Network magazine. I changed it a little bit. I left out the ancho and pasilla chiles (couldn’t find them at the Publix) and increased the chipotles from 2-3 to the entire can (about six). Not the best choice. Much hotter than the kids could eat. I ended up taking the pork out of the mixture about halfway through the cooking time and replacing the sauce with crushed tomatoes to cool it down some. Worked like a charm.

__You can also do this in the Crock-Pot. Just put it all in the CP instead of in the oven. Cook on high for five hours.

__The magazine suggests ‘upgrading’ your toppings. The odd sounding toppings are from them. The more traditional, from me.

__I started Weight Watchers recently, and this recipe will give you eight servings at 5 points per serving. With the queso fresco, salsa, radishes, and tortillas, the whole thing is 9 points.

Our Thoughts…

__Mike gave it a 4 out of 5, saying it was a different taste (pork, radishes, spinach, salsa and queso fresco) but a good different.

__Griff and Eliza both gave it a 5, which is rare around here and which probably means they won’t eat it at all the next time I make it. But Griff ate his with with radishes & Eliza had her’s with spinach, so it was a good meal all around.

__Me… I enjoyed it. But it was a lot of work. Now, sure, my toe hurts & I mostly just told Mike what to do, but it seemed like he did a lot of work. But it was tasty, and it would be a nice alternative to the typical tacos every now and then.

__And I would have taken a photo, but we gobbled them up way too fast.

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