Ingrid Hoffmann, star of Food Network’s “Simply Delicioso,” says that if the love of your life likes food seriously spicy, serve up Mexican pulled pork.

“It is a very macho, manly dish, rustic and wholesome and great to serve with bread and rice and wash down with a beer,” she said in an e-mail interview.



Mexican Pulled Pork (Tinga Pueblana)

Start to finish: 1½ hours (45 minutes active)

Servings: 4

½ pound (about 2 small) russet potatoes, peeled and diced

1 to 1½ pounds pork loin

1 medium yellow onion, halved

2 garlic cloves, smashed

2 bay leaves

8 ounces raw chorizo, casing removed

2 small tomatoes, peeled, cored and chopped

1 canned chipotle chili in adobo, finely chopped

1 tablespoon cider vinegar

½ teaspoon dried thyme

¼ teaspoon dried marjoram

Salt, to taste

For serving:

8 corn or flour tortillas

2 medium Haas avocados, halved, pitted, peeled and sliced

½ cup fresh cilantro leaves

Lime wedges

Bring a small pot of lightly salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and set aside.

Meanwhile, place the pork in a large pot. Add enough water to cover. Add half of the onion, the garlic and bay leaves. Bring to a boil over high heat, then reduce to low and simmer gently until the pork is cooked, about 45 minutes.

Remove the pork from the water and set aside until it is cool enough to handle. Reserve 1½ cups of the cooking liquid. Once the meat has cooled, use your fingers or 2 forks to shred the meat into small pieces and set aside.

In a large skillet over medium-high, crumble the chorizo into small pieces. Saute until cooked through, about 8 to 10 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate.

Chop the remaining half onion, then add it to the skillet. Saute over medium until soft, 3 to 5 minutes. Add the pork, potatoes, tomatoes and the chipotle chili. Cook until the tomatoes break down, about 15 minutes. As needed, add the reserved cooking liquid to keep the mixture just moist, but not soupy. You may not need all of the water.

Return the chorizo to the skillet and stir in the vinegar, thyme, marjoram and salt. Continue to cook over medium until heated through, about 5 minutes.

Meanwhile, heat a medium dry skillet over medium-high. One at a time, toast the tortillas 10 to 20 seconds per side. As each one is done, transfer to a plate and cover with a towel to keep warm and pliable.

Transfer the pork mixture to a serving bowl. Arrange the tortillas, avocados and cilantro on a platter so each person can assemble tortillas with the pork and toppings. Serve with lime wedges for squeezing over the pork.

(Recipe adapted from Ingrid Hoffmann, star of Food Network’s “Simply Delicioso”)


Source: The Journal Times