Recipe: Mexican Shredded Pork (1980's)

MEXICAN SHREDDED PORK

1/4 cup corn oil
1 large onion, chopped
1 large jalapeno pepper, minced (with seeds)
2 pounds pork shoulder, cut into 2-inch cubes
1 teaspoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 teaspoon ground cloves
1/8 teaspoon allspice
6 large garlic cloves, minced
2 tablespoons tomato paste
2 cans (14 1/2 to 16 oz. each) diced tomatoes
2 cups beef stock or broth
2 cups chicken stock or canned low-salt broth
2 bay leaves
1/4 cup chopped fresh cilantro (optional, for garnish)
Hamburger buns or flour tortillas (optional, for serving)

Heat oil in heavy Dutch oven over medium heat. Add onion and jalapeno and cook until soft, stirring occasionally, about 5 minutes.

Add pork and stir until brown on all sides, about 7 minutes.

Mix in chili powder and next six ingredients and cook 2 minutes. Add garlic and tomato paste and cook 3 minutes.

Stir in all remaining ingredients except cilantro (if using). Reduce heat to low; cover and simmer 1 hour. Uncover and simmer until pork is tender and shreds easily, about 1 hour. Remove pork from liquid using a slotted spoon. Set aside.

Increase heat to medium and boil cooking liquid until reduced to 1 1/2 cups, about 35 minutes.

Shred pork using fingers. Mix into sauce. Spoon into bowl and sprinkle with cilantro (or not!) This is great served on buns or rolled into flour tortillas. If served in tortillas, serve refried beans and some Mexican rice for a meal fit for a king.

TO MAKE AHEAD:
This can be prepared 2 days ahead. Refrigerate, then rewarm over medium-low heat, stirring frequently.

Makes 8 servings
Source: Magazine recipe clipping, 1980's