Shredded Pork with Roasted Tomatoes & Chipotle Peppers
|Seasoned Pork2 lbs pork shoulder roast or 1-1/2 pounds boneless, cut into 3-inch chunks
|1 small white onion, quartered|
|2 cloves garlic, peeled and coarsely chopped|
|1 tsp salt|
|Roasted Tomato & Chipotle Sauce2 lbs plum tomatoes
|1 1/2 tsp canola oil , plus additonal oil for roasting tomatoes|
|1 small onion, thinly sliced|
|2 cloves garlic, minced|
|6 oz Mexican chorizo, cooked and drained|
|1/2 tsp ground cloves|
|1/2 tsp cinnamon|
|2 tsp dried thyme|
|1 1/2 oz chipotle chiles in adobo sauce, pureed|
| salt, to taste|
|32 small fried corn tortillas|
|1/2 cup crema (Mexican cream)|
|1 ripe avocado, cut up|
|Place pork, onion and garlic in 2-quart saucepot; cover completely with water and bring to a rolling boil. Reduce heat and simmer for 1-1/2 hours or until meat is tender. Drain meat (discard garlic and onion). When cool enough to handle, remove bones, shred pork and store in refrigerator until ready to use.|
|Cut tomatoes in half and discard stems and seeds. Place in shallow pan and brush with oil. Roast in 375° F oven 20 to 30 minutes or until tomato skins slip off easily. Discard skins and chop tomatoes.|
|Heat oil in medium skillet. Cook and stir onion and garlic over medium-high heat 3 minutes or until tender. Stir in tomatoes, cover, reduce heat and simmer 5 minutes or until tomatoes are very saucy. Add remaining sauce ingredients and shredded pork and simmer 2 to 3 more minutes or until mixture is well blended and heated through.|
|Serve hot meat mixture on tostaditas with crema and avocado.|
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