Bridget's Recipe Corner

We recently ate dinner at Tamayo in Larimer Square. I love the food there as it's usually  creative, flavorful and delicious. In fact, one of the dishes we tried was the 'semi-inspiration' behind this week's recipe. It's a slow roasted meat dish so you can put it in the oven before you leave for work and it's ready when you get home. All that's missing is the sauce I decided to make, which comes together quickly. The clan ate it happily. Hope you enjoy it too.

Pork Shoulder Roast with Spicy Tomato Purée

For the meat:
1 pork shoulder roast
1 t. cayenne pepper
2 t. cumin
1 t. chili powder
2 T. olive oil
1 onion, sliced thin
1 14 1/2 oz can diced tomatoes with green chiles

For the purée:
1/2 onion, finely chopped
1 shallot, finely chopped
1 clove garlic, minced
1 t. ground white pepper
1 t. cinnamon
2 14 1/2 cans diced tomatoes with green chiles
1 small can Herdez Salsa
1-2 t. olive


Preheat oven to 225°. In small bowl, combine spices with olive oil. Generously rub the mixture over the entire pork roast. In large baking dish, add sliced onion and the can of tomatoes. Add the seasoned meat to the dish. Cover tightly with foil. Place in oven. Bake slowly approximately 6 hours. Remove from oven when ready to serve.

To make the puréed sauce, heat olive oil in large skillet. When hot, add onion, shallot and garlic. Stir well and cook approximately 3-4 minutes. Slowly add tomatoes and spices, stirring well. Cook for an additional 15-20 minutes, until the sauce begins to thicken. Remove from heat. Place in food processor and puree. Return to skillet and continue to simmer until ready to serve. I placed this sauce on top of the shredded pork, but you can place on the side as well. Serve with Spanish rice or warmed tortillas. I also made a jicama slaw with southwestern Caesar/avocado dressing and roasted/grilled vegetables.