This recipe comes from the very popular Rick Bayless. It’s featured in the book Mexican Everyday. The introduction of the book is all about Rick’s new found focus on living healthfully and the recipes in the book are examples of what he now eats everyday.
This is the first recipe from the book that I tried. I must admit, it isn’t the healthiest. I trimmed as much of the fat off the pork shoulder as I could, but it was still pretty fatty. I looked up the calories and pork shoulder has 47 calories per ounce.
I shredded the pork and served it as taco filling. I topped it with cilantro, a bit of shredded cheddar, and chopped red onions. Overall, it was rather tasty. However, it wasn’t super healthy and it didn’t wow me. It tastes like pulled pork with a Mexican flair.
The recipe as I made it (includes a few minor modifications)
- 8 medium sized russet potatoes, cubed
- 3 lb pork shoulder, 2 inch cubes
- 1.5 ounces dried guajillo chiles
- 1 15 ounce can of fire roasted diced tomatoes
- 4 garlic cloves, peeled
- 2 tsp dried oregano
- 2 Tbsp Worcestershire sauce
Remove stem and seeds from dried chiles. Cut into flat pieces. In a dry frying pan over medium heat, toss the chiles and cook about 30 seconds. Move the chiles around the pan constantly. Watch carefully to make sure they don’t burn.
Add the warm chiles to a blender. Then add tomatoes, 1.5 cups of water, garlic, oregano, Worcestershire sauce, and 1 tsp of salt to the blender. Blend until the mixture is as smooth as it can be.
Add the potatoes, pork, and chile mixture to a slow cooker. Stir well. Cook over low heat for 6-8 hours. Shred pork with forks.