2 lbs Pork Shoulder Roast
2 tsp Red Chili Powder
1 Jalapeño Pepper, diced
1 tsp fresh ground Oregano leaves
1 tsp fresh Pimento, diced
3 cloves fresh Garlic, minced sm
½ tsp fresh Cumin (¼ tsp ground)
12-16 fresh Flour Tortillas
1 head Iceberg Lettuce, sliced thinly
1 container fresh Salsa
1 lg Yellow Onion, sliced
1 whole Purple Chili Pepper
8-10 red radishes, sliced
2-3 med Tomatoes, sliced
In large Pot, combine first 7 ingredients and cook over high heat until boiling. Cover pot, reduce heat and continue cooking for 35-40 minutes, or until pork pulls apart easily with 2 forks. Turn heat down to low, add purple chili pepper and remaining tsp red chili powder, mix well and simmer an additional 5 minutes. Stir well to distribute chili pepper flavor.
Serve with warm flour tortillas and fresh salsa, and garnished with sliced lettuce, tomatoes, radishes and chopped onion.
Optional: May add fresh carrots, celery, cabbage and/or potatoes last 30 minutes of cooking.
4-6 servings
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