Tatemado de Colima Spicy Coconut Vinegar–Braised Pork
Ingredients
- 1 (5-pound) bone-in pork shoulder (Boston butt)
- 2 cups coconut vinegar
- 8 large garlic cloves
- 3 tablespoons kosher salt, divided
- 1 tablespoon freshly ground black pepper
- 4 dried guajillo chiles, stemmed and seeded
- 6 cups water, divided, plus more
- 1/3 cup coarsely chopped unpeeled fresh ginger
- 1 tablespoon tomato paste
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon granulated sugar
- 3 bay leaves
- 24 (5- to 6-inch) corn tortillas, warmed
- 2 cups thinly sliced green or red cabbage
- 4 small radishes, thinly sliced (about 1/3 cup)
- 4 cups refried beans, warmed
Instructions
Tatemado de Colima (Spicy Coconut Vinegar–Braised Pork) serves 8 original recipe by Food & Wine.
Organization Tags
Tags easily organize your Recipe Library
Comments