Aldaco's Puntas de Puerco en Chile Chipotle


  • 2 tomatoes* (optional)
  • 6 large cloves garlic
  • 2 pounds boneless pork shoulder or butt (the restaurant uses pork cushion)
  • 3 to 4 tablespoons vegetable oil
  • 3 to 10 ounces canned chipotle peppers in adobo sauce, or to taste **
  • 1 bay leaf
  • pinch of black pepper
  • salt, to taste
  • cooked white rice, as accompaniment

* The optional roasted tomato is only to reduce the spiciness of this "devil-like" dish.

** Use 2-6 dried chipotle peppers, stemmed, and soaked in hot water for 15 minutes, if preferred.


  1. Heat oven to 400 degrees F.
  2. Place tomatoes and garlic on a foil-lined baking sheet and roast in oven for 30 minutes, or until soft.
  3. Remove from oven and set aside.
  4. Meanwhile, trim excess fat from the pork, and cut into 1-inch cubes; pat dry.
  5. Heat oil in a large skillet, add meat and brown well on all sides; drain off any excess oil and set aside.
  6. In a blender, put roasted tomatoes and garlic, chipotle peppers, and 1/2 cup of water and purée until smooth. Add to pork. Add bay leaf, pepper, and salt and bring to a boil, cover, reduce heat to low, and simmer for 20 to 30 minutes, or until meat is tender, stirring occasionally.

Yield: 6 servings

Source: Aldaco's Mexican Cuisine, San Antonio, Texas

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