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Ingredients
US|METRIC
4 SERVINGS
- 2 Chili (large/whole ancho, with seeds and stems removed-dry roasted)
- 4 whole Chili (arbol, with seeds and stems removed-dry roasted)
- 4 whole Chili (cascabel, with seeds and stems removed-dry roasted)
- 1 whole guajillo (chili with seeds and stems removed-dry roasted)
- 2 whole Chili (morita, with seeds and stems removed-dry roasted)
- 1 whole pasilla (chili with seeds and stemmed removed-dry roasted)
- 1 whole white onion (diced)
- 4 whole tomato (roma or vine ripened, roughly chopped)
- 6 cloves garlic (roughly chopped)
- 1/3 cup bitter orange juice
- 1/4 cup oil (avocado or any neutral oil)
- 2 Tbsp. achiote paste (homemade or store bought)
- 1/4 tsp. oregano (preferably Mexican, stems removed and chopped)
- 1/4 tsp. cumin (roasted whole or ground)
- 1/8 tsp. cinnamon (or canela)
- 1/8 tsp. clove (ground)
- 1 Tbsp. salt
- 5 lb. pork shoulder (boneless sliced thin)
- 1 cup adobo sauce
- 1 whole onions (sliced very thin, optional)
- 1 whole pineapple (fresh, skinned cored and peeled cut into bite sized chunks)
- 2 Tbsp. unsalted butter (good quality)
- 1/8 tsp. salt
- 1/2 cup sauce (Houston style Green, recipe in this blog)
- 1/2 cup Chili (Mexican style, Verde recipe in this blog)
- 1/2 cup adobo sauce (recipe above recipe in this blog)
- 1/2 cup minced onion (finely, and cilantro)
- 1/2 cup guacamole (Molcajete, recipe in this blog)
- 1/2 cup chile (Morita Salsa)
- 1/2 cup queso fresco (crumbled, Otherwise known as Farmer's Cheese or Fresh Cheese available in most grocery stores)
- 1/2 cup Chicharrón (en Salsa Roja)
- 1/2 cup red onions (Mexican style pickle, recipe in this blog)
- 1/2 cup radish (thinly sliced)
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