Chili & Lime Slow-Cooked Pork with Red Onion Escabeche and Warm Tortillas Recipe

Chili & Lime Slow-Cooked Pork with Red Onion Escabeche and Warm Tortillas

from Kathy Casey's Northwest Table by Kathy Casey

Pork:

1/4 cup chili powder
1 tablespoon coriander seed, crushed
1 tablespoon salt
1 boneless pork butt (shoulder), about 3 pounds, cut into 2 pieces
2 large tomatoes, chopped
4 cloves garlic, sliced
1/4 cup fresh lime juice

Escabeche:

2 large carrots, julienned
1 large red onion, thinly sliced
1/2 cup fresh lime juice
2 tablespoons corn or other vegetable oil
1/2 cup coarsely chopped fresh cilantro (about 1 bunch)
1 teaspoon salt

Accompaniments:

Warm corn tortillas
Sour cream
Salsa or freshly made pico de gallo
Queso fresco (Mexican-style fresh cheese)
Fresh cilantro sprigs
Lime wedges

This and many other wonderful recipes may be found in
Kathy Casey's Northwest Table
by Kathy Casey from Chronicle Books

Mexican and other Latin American culinary influences are numerous in the Northwest, especially in eastern Oregon and Washington, where entrepreneurial immigrants have brought the bold flavors of their foods to taquerias, restaurants, and bakeries. This dish is also a primo appetizer: coarsely chop the cooked pork, pan-sear, then pile it on crisped mini tortillas. Try it with the Sunset Sage Margarita.

To prepare the pork, mix the chili powder, coriander seed, and salt in a large, shallow bowl. Roll the pork in the mixture, taking up all the seasoning.

Put the pork in a slow-cooker, add the remaining ingredients, and set the cooker on high. Let cook for 8 hours-or up to 10 hours if you're still at work!

When ready to serve, mix the escabeche ingredients well, then place in a serving dish. Shred the pork and place in a large serving bowl with some of the cooking liquid.

Serve the pork with the escabeche and accompaniments. Diners build their own "soft tacos," then squeeze lime juice over the filling before folding.

Chef's Note: To heat tortillas, place them, one by one, on a dry skillet over medium-high heat and turn frequently. As they are heated, slip them between the folds of a clean dish towel or cloth napkin. Wrap the towel in foil (or put into a small casserole dish and cover) to steam the tortillas in their own heat and moisture. Or, microwave the tortillas very briefly and put into a napkin as above. Or, wrap several tortillas in a foil packet and steam them in a steamer until just heated through; use directly from the foil or wrapin a towel as described above.