Julio's Delicatessen

Click here for a PDF of this recipe without photos.

Adapted from Rick Bayless

• 1 ¼ – 1 ½ lbs boneless pork shoulder, cut into 1 ½ inch cubes
• ¼ tsp dried marjoram
• ¼ tsp dried thyme
• 3 bay leaves
• ¾ lb red skin potatoes, cut into ½ inch cubes
• Vegetable oil
• 1 fresh Chorizo
• 1 onion, finely chopped
• 1 clove garlic, minced
• One 28-oz can fire roasted tomatoes, drained and chopped
• 2 chipotle chiles, seeds removed and minced, plus 4 tsp of the adobo sauce from the can
• Salt and sugar for seasoning
• Avocado, queso fresco, and tortillas for serving

1:45 before you want to eat – place the pork, marjoram, thyme, bay leaves, and about 4 cups of salted water in a large saucepan.  Bring to a simmer and cook, partially covered, until the meat is tender (about 45 minutes).  Use a slotted spoon to remove the pork from the broth and transfer to a plate.  Skim the fat from the broth.  When the meat is cool enough to handle, tear it into small pieces.

While the pork is cooking – cook the potatoes in a pot of boiling salted water until just tender – about 8 minutes.  Drain thoroughly.

40 minutes before you want to eat – heat some vegetable oil in a large, deep skillet.  Add the chorizo and cook for about 10 minutes, stirring and breaking-up large clumps with a wooden spoon.  Transfer to a plate.

30 minutes before you want to eat – add the pork and onion to the skillet (with the fat from the chorizo) and cook until well browned – 10 minutes or so.  Add the garlic and cook for another minute.  Add the tomatoes and chorizo and cook for about 5 minutes.  Add the potatoes, chipotles, adobo sauce, and about 1 ½ cups of the pork broth.  Simmer for about 10 minutes.  Season with salt and some sugar.  Serve immediately with tortillas, avocado, and queso fresco.