50 Minutes 4-6 Casseroles
By Doreen Colondres
Mexico is a nation where you can experience life to the fullest, much like the vivid flavors of this emblematic casserole. Infused with ancho chiles, guajillo and delicious nopales, this mouthwatering dish is best enjoyed with warm corn tortillas or served over rice – inviting you to discover Mexico’s rich heritage in every spoonful.
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 ancho chiles, dry (stem, pips and veins removed)
- 1 guajillo chile, dry (stem, pips and veins removed)
- 3 plum tomatoes, halved
- 1 white onion, peeled and quartered
- 4 garlic cloves
- Juice of 2 oranges
- 2 tbsp. olive oil
- 2 bay leaves
- 1 tsp. dried oregano
- Salt and pepper to taste
- 3 cooked nopales, cut into strips
Place the chiles in a bowl and cover with hot water. Soak for 5 minutes until soft.
In a blender, process the onion, garlic, orange juice, chiles and 1 1/4 cup of the water from the soaked chiles until smooth.
In a deep pot heat the oil and sear the pork in 2-3 batches until golden and season with salt and pepper. Add the prepared sauce, oregano and bay leaves, stir well and cook covered on low heat for 40 minutes or until the pork is tender.
About 10 minutes before serving, add the nopales and season to taste.
Serve with corn tortillas or your favorite side dish. You can also use sweet peas or green beans instead of the nopales.
Discover more flavorful recipes at PorkTeInspira.com.