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

Serves: 8-10