Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   To prepare the chipotle adobo marinade, combine 3 rehydrated and seeded dried chipotle peppers, 4 peeled garlic cloves, 0.25 cup orange juice, 2 tablespoons apple cider vinegar, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 0.5 teaspoon dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a blender and process until smooth.

2. 2

   Place 1.5 lbs of 1-inch cubed pork shoulder into a large bowl, pour the chipotle adobo marinade over the pork, ensuring it is fully coated, then cover and refrigerate for at least 2 hours or preferably overnight.

3. 3

   If using wooden skewers, soak them in water for at least 30 minutes; then thread the marinated pork cubes alternately with 1-inch pieces of 1 red bell pepper and 1 red onion onto the prepared skewers.

4. 4

   Prepare your charcoal grill for medium-high heat, then cook the pork skewers for 12-15 minutes, turning occasionally, until the pork is cooked through and slightly charred.

5. 5

   While the pork cooks, prepare the nopales salad by combining 1 lb of diced cooked fresh nopales, 0.5 cup chopped fresh cilantro, 0.25 cup finely diced white onion, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a medium bowl, mixing gently to combine.

6. 6

   Remove the cooked chipotle adobo pork skewers from the grill and let them rest for 5 minutes before serving alongside the fresh nopales salad.