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"
** Use 2-6 dried chipotle peppers, stemmed, and soaked in hot water for 15
minutes, if preferred.
- Heat oven to 400 degrees F.
- Place tomatoes and garlic on a foil-lined baking sheet and roast in oven
for 30 minutes, or until soft.
- Remove from oven and set aside.
- Meanwhile, trim excess fat from the pork, and cut into 1-inch cubes; pat
- Heat oil in a large skillet, add meat and brown well on all sides; drain
off any excess oil and set aside.
- 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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