Mexican Pulled Pork Taco Filling
These Mexican Pulled Pork Tacos create a delicious fiesta of flavor for dinner.
1 pound Russet potatoes (2-3), peeled and diced
2 pounds pork loin
1 onion, cut in half
2 cloves garlic, smashed
2 bay leaves
1 onion, diced
1 can (28 ounces) diced tomatoes
1 tablespoon ground chipotle peppers
1 pound Spicy Chorizo Sausage
2 tablespoons apple cider vinegar
1/2 teaspoon thyme
1/2 teaspoon marjoram
Place diced potatoes in cold, salted water, bring to a boil, and cook until tender, about 20 minutes. Drain, set aside.
Place pork, halved onion, garlic and bay leaves in a large pot, cover with cool water. Bring to a boil, reduce to a simmer, about 40 minutes. Skim fat as it comes to the surface and discard. Remove pork from water, and set aside to cool.
When cool enough to handle, pull pork apart with hands or use 2 forks to pull apart. Set pulled pork aside.
Reserve 1 cup of the cooking water, discard the rest.
Cook chopped onion in a sauté pan until soft, 3 to 5 minutes. Add pulled pork, tomatoes and Chipotle powder. Cook until the tomatoes start to break down; about 5 minutes. Add the Spicy Chorizo Sausage and potatoes to the pan, stir well. Stir in vinegar, thyme and marjoram.
Continue to cook until some of the liquid evaporates.
Serve on warm tortillas or as a salad topper. Spicy black beans and corn relish are nice compliments.
Use the kick of chili pepper (with or without an added array of complimentary spices) to create lively Mexican or Tex-Mex fare. Or experiment with each variety (and in unexpected places) to keep everyone on their toes.
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