Total Time
2hrs 25mins
Prep 25 mins
Cook 2 hrs

This is an excellent recipe for filling tostados, tacos or burritos. Originally from a September 1989 issue of Bon Appetitthat that featured a "Do It Yourself Tostada Party" in the Cooking for Friends section. It can be made 2 days ahead, covered and refrigerated and rewarmed before serving.Stewing beef can also be substituted for the pork if you prefer.

Ingredients Nutrition

Directions

  1. Heat oil in heavy Dutch oven over medium heat.
  2. Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.
  3. Add pork and stir until brown on all sides, about 7 minutes.
  4. Mix in chile powder and next 6 ingredients (cumin through allspice) and cook 2 minutes.
  5. Add garlic and tomato paste and cook 3 minutes.
  6. Stir in all remaining ingredients, except cilantro; reduce heat to low, cover and simmer for 1 hour.
  7. Uncover and simmer until pork is tender and shreds easily, about 1 hour.
  8. Remove pork from liquid using slotted spoon and set aside.
  9. Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.
  10. Shred pork using fingers; mix into sauce.
  11. (Can be prepared 2 days ahead. Cover and refrigerate;rewarm over medium-low heat, stirring frequently.).
  12. Spoon into serving bowl and sprinkle with cilantro.
Most Helpful

5 5

This was tasty! I served it over tostadas with mushrooms, onions & bell peppers I cooked alongside the pork. It makes a nice "sauce" as well--not sure the way I served it was authentic, but it was great. A crowd pleaser! Thank you!