- 1 lb pork shoulder, trimmed and cut into ¾ -inch cubes
- 3 cups water
- 2 Tbsp canola oil
- ½ cup orange juice
- ½ cup canned lite, unsweetened coconut milk
- 1 white onion, thinly sliced (about 1 cup/5 oz)
- 2 tomatillos, husks removed, rinsed, and chopped (about 6 oz)
- ¼ cup diced chorizo (1.4 oz)
- 2 chipotle chilies in adobo, chopped
- 2 Tbsp adobo sauce from the chipotles
- 2 cloves garlic, minced
- ¼ tsp salt
- 1 (15.5-oz) can no-salt-added black beans, rinsed and drained
- 1 cup mild or medium green salsa
- ¾ cup chopped fresh cilantro, divided
- 8 (6-inch) corn tortillas, warmed
- 1 small red onion, thinly sliced
1. Place the pork in a nonstick Dutch oven. Pour the water over the pork and bring to a boil. Reduce the heat to medium low, partially cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. Discard liquid and transfer the pork to a bowl.
2. Heat the oil in the same Dutch oven over medium-high heat. Add the pork, orange juice, and coconut milk; bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the liquid is completely evaporated and the pork is browned and crisp, about 10 minutes.
3. Add the onion, tomatillos, chorizo, chipotle chilies, adobo sauce, and garlic. Cook, stirring occasionally, until the onion and tomatillos are softened, about 10 minutes. Return the pork to the Dutch oven along with the beans, salsa, and 1/2 cup cilantro; heat through.
4. To assemble, divide the pork mixture among the warmed tortillas. Sprinkle with the red onion and the remaining cilantro. Serve with optional toppings such as diced avocado, sliced radishes, and chopped scallions, if desired.
1 ½ Starch, 2 Nonstarchy Vegetable, 1 Lean Protein, 2 Fat