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Hi, everyone. Welcome back to Le Gourmet TV. We’ve got another treat for you today from Ingrid Hoffman’s new cookbook, Simply Delicioso. We’re going to do a Mexican pulled pork dish, really tasty and quite simple to make. It’s one of those dishes that I think if you regularly make those tacos. They come in the box using the ground beef, give this a shot because you’ll be pleasantly surprised that how it easily comes together and the taste is just going to blow you away. So, let’s get started.
First up with this recipe is to cube a couple of potatoes. Once we’ve got this cubed, we’re going to put them into a pot of salted water, bring them up to a boil and cooked them until they’re fork-tender. To the second pot of water, I’m going to add a pork loin, two bay leaves, some smashed garlic and an onion.
So what we’re going to do is we’re going to bring this up to a boil and then turn it down to a simmer. Let it cooked for about 45 minutes until the pork is cooked all the way through. We’ll take it out, we’ll let it cool and then we’re going to pull it apart with our hands or with a couple of forks.
In the meantime, let’s go back over and prepare the rest of the ingredients. So, most of the ingredients for this dish are pretty simple. We’ve got one chopped onion. We’ve got some diced tomatoes, some finely chopped cilantro that we’ll use as a garnish when we finish the dish. Some limes which are wedged and some avocados that I sliced just before my family comes home for dinner. I don’t want them to turn all brown in the meantime.
In addition, we’ve got a couple of chipotle peppers in adobo sauce that I have cut up fairly finely. I leave the seeds and the ribs in because I like a little extra heat, if you want to take them out, that’s fine, some margarine and some thyme and a little bit of cider vinegar to give it that acidic kick.
We also have some chorizo sausage that I have taken the skin off of because we’re going to grind that up in the frying pan in the next step. Looks like our pork is just about done so I’ll pull that out to cool and then we’ll shred it up. Now that the pork is done, you just want tease apart like this, shredding it up, break it into fairly small pieces and then set it aside for the next step. And I'm sure if you like meat; there are lots of times during the week or you just not going to have the time to do this.
So you can actually cook this pork a day or two in advance, pull it apart and keep it in the fridge until you’re ready to finish the rest of the meal. So on the stove here, I’ve got a really good heavy bottom frying pan and to that we’re going to add the sausage and fry it off.
So once the sausage is nicely cooked and browned, you want to take it out of the frying pan, leave the pan on the heat though because the next step is to add the onions and just fry them until they’re translucent. Great! So in go the onions and that will just take a couple of minutes to fry until they’re translucent. So now that the onions are done, you want to add into the pan your chopped tomatoes, the potatoes and the shredded pork.
So you just want to stir this at this point and cook it for about 15 minutes on a medium high heat just until the tomatoes breakdown and start to lose some of their juices. So this mixture has been simmering now for about 10 or 15 minutes. I’m going to add the sausage back in. The thyme and margarine, cider vinegar, and the chopped chipotles in adobo sauce, give that a really good stir and then let it simmer for another 5 or 10 minutes.
In the meantime, you can get all of your condiments ready. So here you have it. The Mexican pulled pork recipe from Ingrid Hoffman’s new cookbook, Simply Delicioso. The smell is just absolutely fantastic. You get that sweet smoky smell. You’ve got the tomatoes in there, a little bit of onion, the pulled pork absolutely smells incredible and the way you serve is very simply. It really is kind of a peasant meal.
So, you’ve got some tortillas here staying warm inside this tea towel, put a little bit of fresh sliced avocado on, squeeze over a lime wedge and then just top it off with a little bit of cilantro, absolutely incredible. Your family will love it. Your guests will love it. I think you really should give it a try.
Again, this is from Ingrid Hoffman’s new cookbook, Simply Delicioso. Thanks for stopping by and come back again.