Restaurant Recipes
Aldaco's Puntas de Puerco en Chile Chipotle
Yield: 6 servings
Ingredients
- 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
Instructions
- 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 dry.
- 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.
Notes
* The optional roasted tomato is only to reduce the spiciness of this "devil-like" dish.
** Use 2 to 6 dried chipotle peppers, stemmed, and soaked in hot water for 15 minutes, if preferred.
Attribution
Aldaco's Mexican Cuisine, San Antonio, Texas