22 Ingredients
  • For the Pork:
  • 2 whole ancho chilies, seeds and stems removed
  • 2 whole pasilla or guajillo chilies, seeds and stems removed
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 2 teaspoons vegetable oil
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon dried ground cumin seed
  • 1 tablespoon achiote powder or paste
  • 1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from can
  • 1/4 cup distilled white vinegar
  • 3 whole cloves garlic
  • 2 1/2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 2 pounds boneless blade-end loin or sirloin pork roast
  • 8 ounces (1/2 pound) sliced bacon
  • To Finish and Serve:
  • 1 small pinapple, peeled, cored, and cut into quarters lengthwise
  • 32 to 48 corn tortillas, heated and kept warm
  • 1 medium white onion, finely diced (about 1 cup)
  • 1/2 cup finely minced fresh cilantro leaves and tender stems
  • 1 cup basic salsa verde or your favorite salsa
  • 3 to 4 limes, cut into 8 wedges each for serving
Nutrition
586
29% daily value
8 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

32% 21

Saturated

30% 6

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 5

Carbs

21% 63

Carbs (net)

- 53

Fiber

39% 10

Sugars

- 5

Sugars, added

- 1

Protein

76% 38

Cholesterol

30% 90

Sodium

35% 851

Calcium

14% 136

Magnesium

31% 132

Potassium

21% 985

Iron

18% 3

Zinc

37% 4

Phosphorus

105% 737

Vitamin A

13% 121

Vitamin C

28% 25

Thiamin (B1)

76% 1

Riboflavin (B2)

40% 1

Niacin (B3)

77% 12

Vitamin B6

103% 1

Folate equivalent (total)

5% 18

Folate (food)

- 18

Folic acid

- 0

Vitamin B12

30% 1

Vitamin D

4% 1

Vitamin E

10% 2

Vitamin K

6% 8
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