Total Steps
2
Ingredients
13
Tools Needed
1
Ingredients
- Salt and pepper(optional)
- 1 whole chipotle pepper(optional)
- 1 whole bay leaf
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- 1 teaspoon Marjoram
- 2 cloves garlic, minced
- 2 pound Pork shoulder roast, cubed 1 inch, defatted
- 1 medium Onion, diced
- 3 whole tomato, peeled, seeded, diced
- 4 whole tomatillos, husked, parboiled, chopped
- 3 slice Bacon, diced
- 1 piece chorizo
Instructions
1
Step 1
Remove the casing from the chorizo, break up the meat and place in a dutch oven, along with the bacon. Fry until most of the fat is rendered. Remove all but 2 tablespoons of grease.
2
Step 2
1 1/2 hours
Add the onion and garlic, and sauté until limp. Add the tomatoes, chiles, and spices, and cook for about 5 minutes. Add the pork, stir well, cover tightly, and cook over medium-low heat until done. Watch carefully to see that it does not cook dry. If the sauce is too thick, add a little water.
Tools & Equipment
Dutch oven