8 servings
2 cans (7 ounces each) whole green chiles
1 can (20 ounces) pineapple chunks, drained
1 medium onion, chopped
1 dried ancho chili, rehydrated
1 dried guajillo chili, rehydrated
1/2 cup orange juice
1/4 cup white vinegar
6 garlic cloves, peeled
2 tablespoons chili powder
1 tablespoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3 to 4 pounds boneless pork shoulder butt roast
1 can (20 ounces) unsweetened sliced pineapple
Corn tortillas (6 inches)
Optional toppings: Fresh cilantro, lime wedges, chopped white onion
In a blender, puree first 13 ingredients. Slice pork roast into 1/2-inch steaks. Add to a shallow dish along with pureed marinade; turn to coat. Refrigerate overnight or 8 hours.
Drain pork, discarding marinade. Preheat grill for medium heat. Grill, covered, until meat reaches desired doneness, 5-7 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let rest 5-10 minutes. Slice into strips.
Grill pineapple rings until lightly charred, 5-7 minutes. Cool slightly, roughly chop.
Serve pork and pineapple in corn tortillas with toppings as desired.
Nutrition Facts
1 serving: 389 calories, 18g fat (6g saturated fat), 101mg cholesterol, 1105mg sodium, 27g carbohydrate (21g sugars, 3g fiber), 31g protein.
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