A traditional Mexican stew made with pork, tomatoes, poblano peppers, and potatoes. Serve alongside rice, beans, or in tacos, quesadillas, and gorditas.
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Adapted from a video by De mi Rancho a Tu Cocina
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1
Bring a pot of water to a boil with onion and garlic. Add the 1 kg pork and a pinch of salt, cooking until the meat is very tender and easy to shred.
2
Dice the nopales into thin strips and place in a separate pot with tomato pieces and onion. Add a pinch of salt and water, cooking until tender and the viscous juice reduces.
3
Hold the poblano peppers directly over the flame to char and blister the skin on all sides.
4
Blend the tomatoes, chile de árbol, garlic, and onion with water to make a sauce.
5
Peel the charred poblano peppers, remove the seeds, and cut into strips.
6
Remove the cooked pork and shred it by hand.
7
Cut potatoes into small chunks with the skin on (after washing), and sauté in hot oil until golden and tender.
8
Add diced tomato to the potato pan and continue cooking.
9
Cut the onion in half then into smaller pieces, and add to the potato mixture.
10
Stir in the poblano pepper strips and cooked nopales, cooking everything together until well combined and heated through.
11
Pour the blended tomato-chile sauce into the stew pot, add the shredded pork, and stir to combine.
12
Taste and adjust salt as needed, allowing all flavors to meld together.
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