Pork Lomitos
Minutes Prep Time: 30
Minutes Total Time: 270
Servings: 8
Difficulty: Intermediate
Minutes Prep Time: 30
Minutes Total Time: 270
Servings: 8
Difficulty: Intermediate
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 65 mg | 6% |
Carbohydrate | 21 g | 7% |
Cholesterol | 62 mg | 21% |
Total Fat | 18 g | 28% |
Iron | 2 mg | 12% |
Calories | 324 kcal | 16% |
Sodium | 953 mg | 40% |
Protein | 18 g | 36% |
Saturated Fat | 7 g | 33% |
Sugars | 3 g | 0 |
Vitamin C | 6 mg | 10% |
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.
Pork Lomitos