2 pounds boneless pork shoulder, cut into 1-inch pieces
2-1/2 teaspoons salt, divided
2 tablespoons pork lard or oil
1 medium white onion, sliced
5 cloves garlic, minced
2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained
1 sprig epazote or parsley
3 chiles de arbol, seeds removed
12 corn tortillas (6 inch), warmed
pickled red onion and cilantro for garnish
|% Daily Value|
|Total Fat||18 g||28%|
|Saturated Fat||7 g||33%|
|Dietary Fiber||4 g||15%|
|Vitamin C||6 mg||10%|
|Vitamin A||270 iu||5%|
Pat the pork dry with a paper towel and sprinkle with salt. In a large (14-inch) skillet or the removable stovetop safe insert of your slow cooker, heat 2 tablespoons of lard or oil over medium high heat. Working in batches, brown the pork and transfer to a plate when finished, leaving behind as much fat as possible.
In the same pan, add the onion and cook until golden brown, about 8 minutes. Add the garlic and stir until fragrant, then return pork to the pan. In a blender, combine chiles, tomatoes and a little salt and pulse a few times, blending to a coarse puree. Add the tomato mixture to the pan, stir and transfer to slow cooker. Nestle in the epazote. Cook on high for 4 hours. Taste and season with salt, usually about 2 teaspoons. Scoop into warm tortillas and garnish with pickled red onions and cilantro.
Quick pickled red onions: Cut a red onion in half and then slice it very thinly. Pour boiling water over the onion slices in a bowl. Drain well. Put onion into a glass bowl. Stir in the juice of 1 or 2 limes and a couple of pinches salt. Let stand, stirring often, about 30 minutes.
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