Chamorros de Cerdo en Adobo de Chipotle

• 份量: 4 servings
• 總時間: 2 hours 30 minutes

食材

4 pork shanks (about 1 pound each)

½ cup all-purpose flour

1½ teaspoons kosher salt (divided)

1½ teaspoons coarsely ground black pepper (divided)

2 chipotles in adobo sauce (finely chopped)

3 tablespoons sauce from the chipotles in adobo

2 tablespoons apple cider vinegar

1 tablespoon tomato paste

1 teaspoon dried oregano

2 tablespoons vegetable oil

1 cup chopped white onion

1 cup chopped celery

1 cup chopped carrots

3 garlic cloves (finely chopped)

1 cup beer

3 cups chicken broth

Warm corn tortillas (to serve)

Guacamole con Todo (or guacamole of your choice, to serve)

步驟

Preheat oven to 350°F with a rack in the bottom third. On a plate, mix the flour with 1 teaspoon salt and 1 teaspoon pepper, and dredge and coat the pork shanks in the mixture, shaking off excess flour.

In a small bowl, combine the chipotles in adobo, chipotles in adobo sauce, vinegar, tomato paste, oregano, and the remaining ½ teaspoon salt and pepper.

Heat the oil in a large ovenproof casserole over high heat. Once hot, brown the shanks a couple minutes per side, about 8 to 10 minutes altogether. Transfer to a bowl or platter.

Reduce heat to medium, add the onion, celery and carrots and cook for 4 to 5 minutes, stirring occasionally, until softened and beginning to brown. Add the garlic and cook for another minute until fragrant. Pour in the beer and bring to a simmer, scraping up the bits and pieces from the bottom of the casserole with a wooden spoon. Simmer for about 3 minutes until the alcohol cooks off.

Pour in the broth, bring to a simmer, and add the chipotle mixture and stir well. Add the browned pork shanks, spooning some of the cooking sauce and vegetables over them. Cover and place in the oven for 2½ to 3 hours, until the meat is completely tender and falling apart.

Remove from the oven and serve with warm corn tortillas and guacamole.