Puerco Roja Hoagie

Diced pork butt is cooked with onion, chipotle pepper, tomatoes, beer, lime juice and seasonings, and spooned on cabbage-filled rolls.

Ingredients:

• 2 tbsp corn oil
• 1 lb pork butt, fat cap trimmed and diced
• Salt and pepper to taste
• 1 cup white onion, chopped
• 1 1/2 tbsp fresh garlic, minced
• 1/2 tbsp chipotle, minced
• 1/2 tbsp ground cumin
• 1/2 tbsp Mexican oregano
• 1 14 oz can diced tomatoes
• 1/2 bunch cilantro, chopped
• 1/2 cup Mexican beer
• Juice from two limes
• 2 dried ancho or pasilla chili peppers
• 4 hoagie rolls or traditional Mexican rolls, if available
• 3 cups shredded green cabbage
• 1/4 cup Cotija cheese, in fine crumbles
• 1 cup radishes, diced
• 1 cup avocado, diced

Directions:

Place oil in a medium size pot on high heat. Add diced pork and season with salt and pepper. Saute pork until browned and then add onion. When onion is soft, add garlic, chipotle, cumin and oregano; saute for a few minutes. Next add tomatoes, beer and lime juice. Deglaze bottom of pot. Add dried peppers; reduce heat to low. Simmer at least one hour, or cook in a crock-pot until tender. When pork is tender and you are ready to serve, place cabbage inside rolls. Place Puerco Roja over cabbage. Top with cheese first, radish second and avocado last. Enjoy with agave sweetened lemonade or more of the same Mexican beer you used in the recipe.

Number of Servings: 4

Notes from the Cook: You can dice the pork fat and fry it until crispy to use as one of the toppings for your hoagies.