Prep 30 mins
Cook 1 hr
This is a recipe that I got from my mother-in-law that always is a hit. It freezes well too, so you can make it in big batches and use it later for tacos, tostadas, empanadas, sopes--anything you use picadillo for.
- 3 cups water
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 teaspoon oregano
- 2 garlic cloves
- 1⁄4-1⁄2 onion
- 2 bay leaves
- 2 lbs pork butt or 2 lbs pork shoulder
- 1 lb chorizo sausage
- 1⁄4 cup oil
- 1 1⁄2 cups chopped onions
- 2 garlic cloves
- 1⁄2 lb tomatoes
- chipotle chile in adobo
- Cut pork into 1 inch squares removing most but not all the fat.
- Put in very large skillet and add water just enough to cover add salt, pepper, garlic, onion, bay leaves, oregano and bring to a boil let foam accumulate and remove as much as possible.
- Allow the meat to cook at a medium boil until tender. If the water is not completely reduced separate it for later use.
- When the meat is cooked, fry it in the oil. I usually fry the chorizo and add a little oil to the rendered fat and fry the pork. Once the pork is crisp, I remove it from the skillet and use the same skillet for the sauce that has been blended together first (last 4 ingredients). I deglaze the skillet and then let the sauce reduce for about 1/2 an hour adding the leftover broth.
- Mix the pork and chorizo into the sauce; heat completely and serve.
- May be eaten in tortillas or with rice, beans or potatoes guacamole--just plain avocado goes well too.
Very Good recipe we pan fry potatoes cubed and scramble eggs with it and serve in a tortilla with cheddar cheese. Very Very Good!!
I had some really good chorizo from a sausage store we go to it's so good and non-greasy I almost ate after the "fry chorizo" step LOL. I had to use the full amount of oil to fry the pork shoulder because there wasn't any grease from the chorizo. Wow this recipe was good! I think I'll use the leftovers for a chorizo and egg type of breakfast. It has the perfect amount of spice! I made tacos out of it last night.