carne entomatada mexicana

Carne Entomatada Mexicana

Holidays Recipes

Description

My carne entomatada is made with pork shoulder instead of beef for a unique twist on this Mexican favorite. Slow-cooked meat becomes perfectly tender when cooked in a simple sauce made with tomatillos, garlic, onion, and smoky chipotle peppers. It’s comforting, hearty, and full of complex flavor — ideal for a cold and rainy day!

Ingreadient

2 lbs pork shoulder 1-inch cubes
1 tsp kosher salt
1/2 tsp ground black pepper
1 tbsp vegetable oil
1/2 white onion sliced
3 cloves garlic minced
10 tomatillos quartered
5 cloves
2 chipotles minced
1 tbsp Knorr chicken bouillon

Direction

Season pork with salt and pepper. In a Dutch oven or soup pot over medium-high heat add the oil and brown the pork. Add the onion, garlic and tomatillos to the pork. Cover with water everything and bring to a boil.
Stir in the chipotles, cloves and chicken bouillon. Cover with lid, lower heat to simmer and cook 45 minutes, mixing every 15 minutes so that the tomatillos cook and break down. Season with salt if necessary and pick out and discard the cloves.
Serve with rice, beans, and corn tortillas.

SLOW COOKER/INSTANT POT

Brown the seasoned pork in oil prior to adding to pot. Then add remaining ingredients. Cover and cook 4 hours on High, 6-8 on Low (check for desired tenderness of pork). If using an Instant Pot, brown the seasoned pork in oil first then add remaining ingredients. Use Stew Setting on High (25 minutes) and slow release. Make a slurry of 1-2 tbsp cornstarch + equal water to thicken gravy if desired.