Categories: Mexican

Ingredients

• 1 large onion, diced
• 6 garlic cloves, crushed and minced
• 3 sprigs fresh thyme
• 1 sprig fresh oregano
• 1 tsp ground coriander
• 2 bay leaves
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp. olive oil
• 3 lb. boneless pork shoulder, cut roughly into 3-inch chunks
• 14 oz. can diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• Juice of 1 lime

Directions

1. In a large heavy-bottomed pot, cook the onion, garlic, thyme, oregano, coriander, bay leaves, salt and pepper in the olive oil for 5 minutes over medium heat. Add the pork, tomatoes, chiles, lime juice, and 1 1/4 cups water. Cover and simmer until the meat is tender, about 1 1/2 hours. Transfer the meat to a plate and shred it using 2 forks while the sauce simmers. Add the meat back to the sauce and simmer for 2 to 3 minutes more. Pick out the bay leaves before serving.

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