Bring pork, onion, garlic, thyme, salt and water to simmer in a large saucepan over medium-high heat; skim off any foam that rises.
Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup of liquid. Discard onion, garlice and thyme. Return pork to saucepan and using potato masher, mash until shredded into rough 1/2 inche pieces; set aside
Heat olive oil in skillet over medium-high heat until shimmering. Add shredded pork, chopped onion and oregano; cook stirring often; until pork is browned and crisp -- 7 to 10 minutes. Add minced garlic and cook until fragrant; 30 seconds.
Stir in tomato sauce; chipotle power and reserved pork liquid and bay leaves. Simmer until almost all water is evaporated -- 5to 7 minutes. Remove bay leaves and season with salt to taste.
Serve as taco meat or tostada topping. Additional garishes; quesco fresco/feta cheese, cilantro; avocado; lime juice
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 181 (56%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 93.7mg||29 %|
|Sodium 107.8mg||4 %|
|Potassium 594.2mg||16 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 5.6g|
|Protein 27.4g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 322
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