Season 11 Recipes: Yucatán: A Different Mexico/

Pork Lomitos

Servings: 5
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Ingredients

  • 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

Instructions

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.

Comments

  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.

  2. Smoked the pork instead of seared, then instant pot pressure cooked. Wow! Served with pickled red onions (completes the flavor and texture) and brown basmati rice.

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