Side Pannel
Porkchiladas
Porkchiladas
- Recipe Submitted by maryjosh on 12/16/2016
Ingredients List
- 4 to 5 pounds boneless pork shoulder, cut into 5-inch chunks
- 1 tablespoon coarse sea salt
- 2 tablespoons canola or neutral vegetable oil
- 1 quart chicken or beef broth or stock
- 2 cups chunky tomato salsa either prepared or homemade
- water
- 1 teaspoon chile powder
- 2 bay leaves
- 2 cloves of garlic, peeled and thinly-sliced
Directions
1. Rub the pieces of pork shoulder all over with salt. Refrigerate, wrapped, for 1 to 3 days. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)
2. Heat the oil in a roasting pan set on the stove top. Cook the pieces of pork shoulder in a single layer until very well browned, turning them as little as possible so they get nice and dark before turning them over. If your cooking vessel is too small to cook them in a single layer, cook them in two batches.
3. Once all the pork is browned, remove it all from the pot and blot away any excess fat with a paper towel, then pour about a cup of the stock or broth into the hot pot, scraping the bottom of the pot with a flat-edged utensil to lift up all the tasty brown bits (aka fond).
4. Return the pork chunks to pot and add the remaining broth or stock, salsa, bay leaves, chile powders, garlic, and enough water so the pork is completely covered.
5. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 3 to 4 hours (or longer) until the pork pulls apart easily. Add salt to taste if needed.
6. Preheat oven to 400 F. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
2. Heat the oil in a roasting pan set on the stove top. Cook the pieces of pork shoulder in a single layer until very well browned, turning them as little as possible so they get nice and dark before turning them over. If your cooking vessel is too small to cook them in a single layer, cook them in two batches.
3. Once all the pork is browned, remove it all from the pot and blot away any excess fat with a paper towel, then pour about a cup of the stock or broth into the hot pot, scraping the bottom of the pot with a flat-edged utensil to lift up all the tasty brown bits (aka fond).
4. Return the pork chunks to pot and add the remaining broth or stock, salsa, bay leaves, chile powders, garlic, and enough water so the pork is completely covered.
5. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 3 to 4 hours (or longer) until the pork pulls apart easily. Add salt to taste if needed.
6. Preheat oven to 400 F. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
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