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