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Is there a flavor more Mexican than chipotle? This smoked dried pepper is *actually* the smoked dried version of Jalapeño…who knew!? The process of smoking the Jalapeño dates back thousands of years; the flesh of the Jalapeño was too thick to dry fully in the sun before going bad, so the ancient Mesoamerican cultures learned to smoke the pepper to preserve it, thus inventing the Chipotle. This dish offers the sweet-smokey heat of the chipotles with sharp tomatillos, tangy roma tomatoes, and rich caramelized onions that envelop the soft pork in a bright and fiery sauce.
Serves 5-7
Ingredients:
-1kg pork ribs, separated
-1 onion, sliced
-1/2 onion to add to the pork stock
-4 roma tomatoes
-25 tomatillos (the tomatillos here are around the size of a grape tomato. If yours are bigger, use less).
-2 cloves of garlic
-8 chipotle peppers (dried and found in a bag; don’t use the ones from a can)
-2tbs salt, plus more to taste
-1 cube of chicken or pork bullion
Directions:
1. In a medium pot, cover pork and ½ onion with water. Add and 2tbs salt and boil for about an hour, until pork is soft.
2. Pull off the stems of the chipotle peppers
3. In a pan or on a comal, toast tomatoes and tomatillos until blackened on all sides, about 10 min. Toast garlic and chipotle peppers next, using a spoon or spatula to continue moving the peppers so they don’t burn. Warning: you WILL cough/choke. It’s ok, promise.
4. Once blackened, give the peppers a quick rinse.
5. In a blender or food processor, add tomatoes, tomatillos, garlic, and chipotles with a little water to make it easier to blend. If they don’t all fit at once, work in batches.
6. When pork is soft, strain the stock into a separate bowl and set aside.
7. In a large pot over medium heat, sauté the softened pork and sliced onions in oil, about 10 minutes.
8. Add the sauce, cube of bullion, and 2 tbs salt into the pot.
9. Bring to a boil and boil for about 5 minutes.
10. Add ½ of the pork stock into the pot and bring to a rolling boil. Simmer for another 20 minutes.
Serve and enjoy with warm tortillas and beans if you’re so inclined :)
