Pork mochimos from Slow Cook Modern: 200 Recipes for the Way We Eat Today (page 138) by Liana Krissoff

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick-pickled vegetables; Warmed tortillas; Marinated bean and tomato salad; Chili garnishes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on September 13, 2018

    This was a really delicious base for a taco, and is really easy to prepare. It does get dry after the pork is crisped, so it needs a salsa or guacamole as an accompaniment. I didn't want to eat raw onions and serrano chiles, so just cooked them in the skillet with the pork.

  • rglo820 on January 12, 2018

    This can't quite compete with the succulence of carnitas, but it's absolutely delicious in its own right - crispy and porky - and way more achievable on a weeknight. I served it with the recommended black bean salad, tortillas, and queso fresco and it was a big hit, although some felt it could have used a salsa since the pork loses a lot of moisture in the shredding/crisping process. The leftovers were fabulous turned into a hash with potato, carrot, and celery and topped with a fried egg and tomato-serrano salsa.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.