Red Chile Pork with Nopales
If the nopales you buy aren’t cleaned (at some Mexican groceries, you’ll find them cleaned and cut into small pieces), clean them one by one: Holding a paddle
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Dutch oven
- Saucepan
- Tongs
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Stove
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 pounds pork shoulder roast, cut into pieces a little smaller than 1 inch
- Salt
- 3 tablespoons fresh-rendered pork lard , bacon drippings or vegetable oil, plus a little more if needed, divided use
- 2 1/2 ounces (about 10 medium) dried guajillo chiles, , stemmed, seeded and torn into flat pieces
- 4 to 6 árbol chiles , stemmed
- 6 garlic cloves, peeled
- 1/2 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 teaspoon fresh black pepper
- A little sugar, if needed
- 1 pound (about 5 medium) nopal cactus paddles, cleaned and cut into small pieces or strips (4 cups if you buy them cleaned and cut into small pieces)
- 24 warm corn tortillas
- Crumbled Mexican queso fresco, for garnish
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