Ancho Chipotle Pork

  • 2 cups
  •  50 mins
  •  15 mins
  •  35 mins

Ingredients

  • 1 tablespoon Mazola® Corn Oil
  • 1 pound pork butt cut into 3/4-inch pieces
  • 1/2 cup chopped onion
  • 1 poblano pepper diced
  • 3 cloves garlic minced
  • 1 tablespoon brown sugar
  • 1 tablespoon ancho chile
  • 1/2 teaspoon chipotle chile
  • 2 teaspoons ground cumin seed
  • 1-1/2 teaspoons Mazola® Sobrecitos™ Tomato Flavor Bouillon Packets
  • 1-1/2 cup water

Instructions

Heat oil in large skillet over medium high heat. Add pork and cook until pieces are nicely browned on all sides. Add onions, poblano pepper and garlic. Cook 3 to 5 minutes or until onions are softened. Stir in brown sugar, ancho chile, chipotle chile and cumin. Cook an additonal 2 minutes. Add tomato bouillon and water.

Bring to a boil; reduce heat, cover and simmer on medium low 30 to 35 minutes or until pork shreds easily and most of the liquid has evaporated.