Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Smoky shredded pork in chipotle tomato — Mexico.
Equipment: Saucepan; large frying pan
Measures and names
Ingredients
- 700 g pork shoulder
- 1 onion
- 3 garlic cloves
- 1 x 400g tin chopped tomatoes
- 2 tsp chipotle paste
- 1 tsp oregano
- 1 tsp cumin
- 1 tbsp oil
- Avocado, soured cream (sour cream) and coriander (cilantro), to serve
- Lettuce cups, to serve
Method
- Simmer the pork in water for about 45 minutes, until tender enough to shred. Lift out and shred, saving a cup of the liquid.
- Heat the oil in a large pan and fry the onion for 5 minutes.
- Add the garlic, chipotle paste, oregano and cumin for 1 minute.
- Add the tomatoes and a splash of the reserved liquid and simmer for 8 minutes.
- Stir in the shredded pork, warm through and season to taste.
- Serve in lettuce cups with avocado, soured cream and coriander.
Swaps and tips
Serve in lettuce cups or over a salad rather than in tacos. Adjust the chipotle to suit your heat preference.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 26 g | 8 g | 3 g | 27 g | 383 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
