Shredded Pork with Roasted Tomatoes and Chipotle Chiles recipes

Shredded Pork with Roasted Tomatoes and Chipotle Chiles recipes
18 Ingredients
  • 8 corn tortillas
  • canola oil
  • 1 pound pork shoulder (pork butt), trimmed of fat, cut into 2-inch pieces
  • 1 small white onion, quartered
  • 2 garlic cloves, crushed
  • 1 tablespoon fine sea salt
  • 6 ounces Mexican chorizo, removed from casing
  • 1 tablespoon canola oil
  • 1 small white onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 2 pounds plum (Roma) tomatoes, roasted, peeled, and chopped
  • 2 teaspoons dried thyme
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 2 canned chipotle chiles in adobo, finely chopped
  • fine sea salt
  • 1/2 cup Mexican crema or crème fraîche in a squeeze bottle
  • 1 ripe avocado, peeled, pitted, and diced
Nutrition
109
5% daily value
32 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

12% 8

Saturated

12% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

2% 5

Carbs (net)

- 4

Fiber

5% 1

Sugars

- 1

Sugars, added

- 0

Protein

9% 5

Cholesterol

6% 17

Sodium

7% 174

Calcium

2% 19

Magnesium

3% 15

Potassium

4% 195

Iron

3% 1

Zinc

7% 1

Phosphorus

10% 70

Vitamin A

5% 46

Vitamin C

9% 8

Thiamin (B1)

14% 0

Riboflavin (B2)

6% 0

Niacin (B3)

8% 1

Vitamin B6

11% 0

Folate equivalent (total)

3% 12

Folate (food)

- 12

Folic acid

- 0

Vitamin B12

9% 0

Vitamin D

2% 0

Vitamin E

4% 1

Vitamin K

5% 6
Comments
 
×