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Aldaco's Puntas de Puerco en Chile Chipotle
2 tomatoes (optional, see Note)
6 large cloves garlic
2 lbs. boneless pork shoulder or butt (the restaurant uses pork cushion)
3 to 4 T. vegetable oil
3 to 10 oz. canned chipotle peppers in adobo sauce, or to taste (use 2-6 dried chipotle peppers, stemmed, and soaked in hot water for 15 minutes, if preferred)
1 bay leaf
pinch of black pepper
salt, to taste
cooked white rice, as accompaniment
Heat oven to 400°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 dry. 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.
Note: The optional roasted tomato is only to reduce the spiciness of this 'devil-like' dish.
Makes 6 servings.
Source: Aldaco's Restaurant
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