The Secret Ingredient
Ingredients
- ●1 package (16 ounces) corn bread mix, batter prepared according to package directions
- ●10 dried guajillo or ancho chiles, stemmed and seeded
- ●2 cups hot water
- ●10 cloves garlic
- ●2 canned chipotle chiles in adobo sauce, seeds removed
- ●1/2 teaspoon ground cinnamon
- ●1/2 teaspoon dried oregano
- ●1/4 teaspoon freshly ground black pepper
- ●4 cups apple juice
- ●2 MAGGI Chicken Flavor Bouillon Cubes, dissolved in 2 cups hot water
- ●3 pounds boneless pork shoulder
Make It
Step 1
Place dried chiles in a blender. Add hot water; let stand for 15 minutes.
Step 2
Add garlic, chipotle chiles, cinnamon, oregano and black pepper to the blender; puree on high speed. Strain the sauce into a large enameled cast-iron casserole, pressing on the solids. Add juice, bouillon mixture and pork to the casserole; bring to a boil over high heat. Cover partially; cook over low heat for 2 1/2 to 3 hours or until the pork is fork tender.
Step 3
Transfer the pork to a bowl using a slotted spoon; let cool slightly. Boil the sauce for about 20 minutes or until it is reduced to 4 cups.
Step 4
Shred the pork with 2 forks and return it to the sauce. Cook, uncovered, for about 20 minutes or until the sauce is reduced and just coats the pork.
Step 5
Preheat oven to 375° F.
Step 6
Spread half of the prepared corn bread batter into the bottom of an 8- or 10-inch cast iron skillet. Spread the pork filling evenly over the mix.
Step 7
Spoon remaining corn bread batter evenly on top of the pork.
Step 8
Bake for 15 to 20 minutes or until wooden pick inserted in corn bread comes out clean. Let stand for 10 minutes. Serve warm.
