I love the smokey hot flavor of chipotle peppers, especially with pork. This recipe gives you that wonderful flavor with just the right amount of heat to make for a flavorful, but not too hot chipotle taco. When I realized that I could no longer use whole chipotles in adobo sauce (you can’t find them without onion), I nearly cried. That is until I discovered McCormack carries Chipotle chili powder. My old recipe needed a lot of adapting, but it turned out to be really simple. Now, I can still have that wonderful flavor without the GI upset. Using a whole tenderloin creates a lot of pork, but to me, that’s a good thing, because I can freeze the leftovers in meal sized portions and then have several quick and easy meals to rely on later.
If you’re looking for a more affordable cut, or prefer your pork with a little more fat, you could also use a pork shoulder roast for this recipe. Remember, if you have gastroparesis, leaner cuts are better.
For the low histamine diet:
- For mold sensitivity; remove the dairy and ensure your tortillas are yeast free, but they usually are.
- Be certain you can tolerate chipotle chili powder
- Exclude any other ingredients listed you personally may react to, such as red peppers or tomato and substitute in anything you can eat that sounds appetizing.
Chipotle Pork Tacos
- 3-5 lb pork tenderloin
- 2 tablespoons olive oil, divided
- Chipotle Chili Powder
- taco sized tortillas, flour, corn or gluten-free
- red peppers, julienned
- shredded lettuce
- diced tomato
- diced scallions (dark green part only)
- Shredded Monterrey jack cheese -OR- low lactose sour cream (low FODMAP only)
Grease the sides and bottom of slow cooker and pre-heat on low. Pre-heat a large skillet on medium high and add 1 tablespoon olive oil. Coat the entire tenderloin in Chipotle chili powder and sear in skillet on all sides (approximately 3 minutes per side). Place seared tenderloin in slow cooker and pour any remaining juices from the pan over top. Allow to cook 4-6 hours, or until tenderloin begins to fall apart.
Once fully cooked, shred the pot roast in its own juices, allowing the meat to soak up some of the liquid. Use a slotted spoon to remove the meat. DO NOT wring out the excess juices. Place pork in a bowl or serving dish.
In a small skillet over medium high heat, add 1 tablespoon oil and red peppers. Sear peppers for 3-5 minutes and place in a serving dish or toss in with the pork. Serve with tortillas and all the fixings.
Prep Time: 30 mins
Cook Time: 4 -6 hours