Tía Alice Jo's curry-chile pork roast from Amá: A Modern Tex-Mex Kitchen (page 169) by Josef Centeno and Betty Hallock

  • avocados
  • rosemary
  • garlic
  • pork shoulder
  • flour tortillas
  • ground chipotle chiles
  • Madras curry powder

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

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

  • chawkins on February 07, 2022

    Very easy, not much work after getting the marinating going. I had a 3.5 lb piece of pork and marinated for about 6 hrs. Pork was fork tender after four and three quarter hours in the oven. As mentioned previously, the house was filled with the curry aroma when the shoulder was in the oven but the all the flavor of the spices used in the marinade were very subtle in taste. Served on corn tortilla with avocado and hot sauce as suggested, also good with cilantro and lime juice.

  • bernalgirl on April 19, 2021

    Absolutely succulent but I wanted more chile and slightly less curry. I’m pretty sure this is because I used country style spareribs instead of a whole piece of pork shoulder. I’ll make again though. It made for great tacos with pickled onions

  • purrviciouz on July 07, 2020

    We loved this. It was very simple and made for great tacos with the oregano pickled onions, store bought guac, and hot sauce. I used New Mexican red chile powder instead of chipotle.

  • purrviciouz on July 05, 2020

    Fantastic, the curry smells amazing while cooking and the flavor is pretty subtle in the finished pork. I used new mexican ground chile instead of chipotle in the marinade b/c that's what i had and it worked great however I did put chipotle hot sauce on the tacos.

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