Chili and lime slow-cooked pork with red onion escabeche
Lindsay
From Seattle Times. This recipe takes a bit of preparation, but is well worth the time!
ingredients
- 1/4 C chili powder
- 1 Tbsp coriander
- 1 Tbsp salt
- 3 lb boneless pork butt or shoulder, cut in half
- 2 lg tomatoes, chopped
- 4 cloves garlic, sliced
- 1/4 C fresh lime juice
- Red onion Escabeche:
- 2 lg carrots, peeled and julienned
- 1 lg red onion, thinly sliced
- 1/2 C fresh lime juice
- 2 Tbsp corn/vege oil
- 1/2 C coarsely chopped fresh cilantro (1 bunch)
- 1 tsp salt
- Serve with:
- corn tortillas, steamed or microwaved
- sour cream
- salsa or pico de gallo
- queso fresco (Mexican-style fresh cheese)
- lime wedges
directions
- 1
Mix chili powder, coriander and salt; place in a large, flat dish. Roll pork in mixture, being sure to take up all the seasoning.
- 2
Place pork in slow-cooker. Add tomatoes, garlic and lime juice, and set cooker on high. Let cook for 8-10 hour.
- 3
When ready to serve, prepare escabeche. Combine carrots, red onion, lime juice, oil, cilantro and salt, mixing well. Serve pork with hot corn tortillas, sour cream, salsa, queso fresco and lime wedges for squeezing over the meat.
Source: Lindsay
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