Season 11 Recipes: Yucatán: A Different Mexico/

Pork Lomitos

Servings: 5


  • 2pounds pork shoulder, cut into 1-inch pieces
  • Salt
  • 2tablespoons pork lard or vegetable oil
  • 1 medium white onion, sliced 1/2-inch thick
  • 5garlic cloves, minced
  • 1 28ounce can fire-roasted diced tomatoes (I like Hunt's)
  • 3-5 chiles de arbol, seeds removed
  • 1sprig epazote or cilantro
  • 12warm corn tortillas for serving
  • Pickled Red Onions for garnish


Pat the pork dry with a paper towel and sprinkle with salt. In a large (14-inch) skillet or the removable stovetop safe insert of your slow cooker, heat 2 tablespoons of lard or oil over medium high heat. Working in batches, brown the pork and transfer to a plate when finished, leaving behind as much fat as possible.

In the same pan, add the onion and cook until golden brown, about 8 minutes. Add the garlic and stir until fragrant, then return pork to the pan. In a blender, combine chiles, tomatoes and a little salt and pulse a few times, blending to a coarse puree. Add the tomato mixture to the pan, stir and transfer to slow cooker. Nestle in the epazote or cilantro. Cook on high for 4 hours. Taste and season with salt, usually about 2 teaspoons

Scoop into warm tortillas and garnish with pickled red onions.


  1. I made this tonight after watching the PBS show a few nights ago. I followed the instructions exactly, and the dish came out perfectly. I purchased the epazote at our local Ideal Market. The sauce was thick, rich, and complex in flavor. The epazote added a different, tea like flavor. I served it with pickled onions and cilantro as shown, with warmed corn tortillas. The whole family loved it, even my eight year old. I will be making this again soon. One note, I used my pressure cooker instead of a slow cooker. After prep, it took 1hr. to complete.

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