Mexican · Dinner
Spicy Pork Dip
A warm, spreadable dip built from shredded braised pork shoulder simmered in chipotle-adobo and tomato, folded through melted cheese and a touch of cream, then finished with lime and cilantro. Served warm on a board with tortilla chips, pickled jalapeños, and crema for scooping.
$4
15 minsPrep
95 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
618Calories
39.5gProtein
40.6gFat
24.3gCarbs
5.9gSugar
3.4gFiber
991mgSodium
170mgChol
17gSat Fat
731mgPotassium
325mgCalcium
3.2mgIron
1.6mcgVitamin B12
9.8mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Mince the garlic, dice the onion, chop the chipotle, and shred the cheese. Pat the pork chunks dry.
2
Sear
Heat oil in a small pot over medium-high, brown pork on all sides for 4 minutes until deep golden, then remove to a plate.
3
Braise
Add onion and garlic to the pot, cook 2 minutes until soft. Stir in cumin and paprika for 1 minute. Return pork with chipotle and tomatoes, add water to cover, simmer covered on low for 75 minutes until meat shreds easily.
4
Shred
Lift pork onto a board and shred with two forks, stir back into the sauce, simmer uncovered 8 minutes until thickened and glossy.
5
Fold
Stir cheese and cream into the hot dip off heat until melted.
6
Rest
Let sit 10 minutes until slightly firm.
7
Finish
Stir in lime juice and cilantro.
8
Plate
Spoon warm dip onto a board, garnish with sour cream, arrange tortilla chips alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g pork shoulder, cut into large chunks
- 2 tbsp2 tbsp chipotle in adobo
- 3.6 oz50g, a fifth of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 3 oz86g Monterey Jack cheese
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
- 1 tbsp14ml olive oil
- 1/4 tsp1/4 tsp salt
- 2 oz56g tortilla chips, for serving
- 2 tbsp2 tbsp sour cream, for garnish
