Ingredients

• 1 tomato
• 3 drieds guajillo chile peppers , seeded
• 2 drieds ancho chile peppers , seeded
• 1 pineapple , sliced 3/4-inch thick
• 0.5 cups orange juice
• 1 onion , quartered
• 0.25 cups white vinegar
• 2 chipotles peppers in adobo sauce
• 1 tablespoon salt , or to taste
• 2 cloves garlic , crushed
• 3 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon dried oregano
• 2 pounds boneless pork loin , thinly sliced

Instructions

1. 1 Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
2. 2 Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
3. 3 Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
4. 4 Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
5. 5 Marinate pork in the refrigerator, 4 hours to overnight.
6. 6 Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
7. 7 Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
8. 8 Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Nutrition per serving