Recipe courtesy of Hot and Soul
Episode: Ft. Lauderdale
Print
Total:
5 hr 25 min
Active:
45 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 10 medium tomatillos, husked and halved
  • 1 large sweet onion, roughly chopped 
  • 10 cloves garlic, peeled
  • 3 tablespoons extra-virgin olive oil
  • 3 slices toasted bread 
  • 1 cup almonds 
  • 1/2 cup sesame seeds 
  • 15 dried New Mexico chiles, rehydrated in water
  • 10 ancho chiles, rehydrated in water
  • 5 chipotle peppers in adobo sauce 
  • 2 ounces Mexican chocolate 
  • 1 stick cinnamon 
  • 1 cup raisins 
  • 1 cup brown sugar
  • 5 pounds pork butt, cut into 1-inch cubes 

Directions

Preheat the oven to 400 degrees F.

Toss the tomatillos, onions and garlic in a bowl with 2 tablespoons of the olive oil. Sprinkle with salt, then spread out on a baking sheet and transfer to the oven. Roast until soft and slightly browned, 30 to 40 minutes. Set aside.

Heat the remaining 1 tablespoon olive oil in a pan over medium heat. Add the bread and toast on both sides. Set aside. In the same pan, toast the almonds and then the sesame seeds until lightly browned.

In a large pot, combine the roasted vegetables, the toasted bread, almonds and sesame seeds. Add the New Mexico, ancho and chipotle chiles, and the chocolate, cinnamon, raisins and brown sugar. Add 12 cups water and bring to a simmer. Cook over medium heat for 2 hours. Remove from heat, let cool a bit, then puree in a blender.

Return the pureed sauce to the pot. Add the pork and cook over medium-low heat until the pork is tender, about 2 hours. (If the sauce begins to look dry, add water as needed.)

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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