Recipe courtesy of Marysol Flores
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3 hr 40 min
45 min
1 hr
1 hr 55 min
6 servings


Italian Dressing:


For the Marinade: Put the pork in a roasting pan. Combine the Worcestershire sauce, hot sauce and some granulated garlic, salt and pepper in a small bowl. Pour the marinade over the pork and massage it into the meat. Cover and refrigerate for 1 hour.

Preheat the oven to 350 degrees F.

Transfer the roasting pan to the oven and roast, covered, for 1 hour.

For the Italian Dressing: Vigorously mix the olive oil, cider vinegar, oregano, garlic, 1/2 teaspoon pepper and a pinch of salt in a small bowl; set aside.

For the Salsa: Put the tomatoes, onions, celery, garlic, bell pepper and 5 cups water in a large pot over medium heat and bring to a boil. Cook for 15 minutes.

Over an open flame, or on a grill or griddle over high heat, roast the chiles de arbol, California chiles and ancho chile for approximately 2 minutes. Toast the sesame seeds in a small skillet over low heat. Set aside.

Add the roasted peppers, sesame seeds and boiled vegetables to a blender along with the Worcestershire sauce, oregano, granulated garlic, hot sauce, bread and cilantro leaves. Blend until smooth.

Add the Italian dressing and blend thoroughly.

Put the mixture into a large saucepan over medium heat and bring to boil. Lower the heat and simmer for 10 minutes.

Transfer the pork to a cutting board and cut into bite-size chunks.

Add the pork to the saucepan and simmer for 25 minutes. 

Cook's Note

You will prepare the roasted peppers, Italian dressing, and salsa base separately, and then combine them together in the end of the recipe before simmering together with the pork.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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