NOPALES CON CARNE DE PUERCO /CACTUS WITH PORK MEAT

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is a less expensive cut.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier, while vegetable oil is often cheaper.

Carefully pick up nopales, noting they are full of spines and thorns.

Cut the back part off the nopales and remove all the thorns.

Chop onion roughly and add it to the nopales.

Add a couple tablespoons of olive oil to the nopales and onion mixture.

Sprinkle in half a tablespoon to a tablespoon of salt to pull moisture from the nopales and season them.

Cook the nopales and onions on medium heat, stirring occasionally.

Fry the nopales until the slime reduces and they start to change color, about 5 minutes.

Render fat from the pork spare ribs in a separate pot on medium-low heat, caramelizing the meat for about 10 minutes until browned.

Add half a tablespoon each of ground cumin, granulated onion, and granulated garlic to the meat, along with a dash of salt, and mix well.

In a separate pot, add 4 cups of water, a bundle of cilantro, tomatillos, and jalapeño, and blend to make salsa.

Strain the salsa into the pot with the pork, discarding the solids.

Add the nopales to the pot with the pork and salsa, and reduce heat to medium-low, cooking for about 1 to 1.5 hours.

Dice potatoes and wash mushrooms, adding them to the pot after the initial cooking time.

Cook for an additional 30 minutes until potatoes and mushrooms are tender.

Taste and adjust seasoning with salt if needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary