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Chiapas Pot Roasted Pork - Cochito Chiapaneco

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I adapted this delicious, crispy-edged meat recipe from Rick Bayless's Mexican Kitchen. Nancy and I used to eat at his restaurant, the Frontera Grill, when we lived in Chicago. I served this over black beans and rice along with my spicy Ropa Vieja recipe and it was a huge hit. This would be a great alternative to carnitas for a slightly moister and more richly flavored pork taco filling. Yum!

準備時間:
調理時間:
分量: 8
タグ:

材料

Cost per serving $1.14 詳細を見る
  • 2 medium dried ancho chiles, stemmed and seeded
  • 3 medium dried guajillo chiles, stemmed and seeded
  • 2 bay leaves
  • 2 tbsp cider vinegar
  • 1 small yellow or white onion roughly chopped
  • 3 cloves garlic, chopped
  • 1 tsp thyme, marjoram or oregano (optimally a mix of all three)
  • 1/4 tsp allspice (ideally freshly ground from the seed)
  • 1/4 tsp cloves (ideally freshly ground)
  • 1 1/2 Tbsp vegetable oil
  • 1/2 tsp Kosher salt
  • 3 1/2 lbs boneless pork shoulder or butt roast, or 4-5 lbs picnic ham or bone-in pork shoulder roast with some skin left on

作り方

  1. Place the chiles in a small bowl, fill with hot water and let stand for 10-20 minutes to rehydrate. Put heavy cup or something else on top of the chiles to keep them submerged. Transfer the chiles and 1 cup of liquid to a food processor or blender. ground the bay leaves, all spice and cloves with a spice grinder or mortar, then add to the blender along with the vinegar, onion, garlic, and mixed herbs. Process to a smooth puree.
  2. If using a picnic ham or bone-in pork shoulder, make in inch deep incisions all around the roast. If using a boneless cut, cut into slabs roughly 3 inches thick. Place the roast in a large roasting pot and spoon or rub the chile paste all over, working into incisions. Poor a remaining cup of water around the meat, cover, bring to a boil, and simmer for about 2 1/2 hours. Let the pork stand, covered for about 20 minutes before serving. The meat should be fork tender, remove the bone, shred to the desired degree, and serve.

Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 8 servings
Calories 205  
Calories from Fat 101 49%
Total Fat 11.24g 14%
Saturated Fat 3.19g 13%
Trans Fat 0.07g  
Cholesterol 81mg 27%
Sodium 238mg 10%
Potassium 425mg 12%
Total Carbs 0.65g 0%
Dietary Fiber 0.2g 1%
Sugars 0.11g 0%
Protein 23.77g 38%
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