Thank you for a great Carmel Winter Farmers Market season! We will see you beginning on May 4th at the Carmel Farmers Market and the Fishers Farmers Market!


If you usually reach for ground beef or shredded chicken on Taco Tuesday, consider slow-cooking a pork roast and then combining the meat with some flavorful peppers and spices for a change.  We have come to love this option and hope that you will enjoy it too! 


  • 4 cups pulled-pork (cooked)
  • 1 ½ cups reserved pork stock
  • ¼ c diced green chiles
  • 1-2 chipotle pepper in adobe sauce (or ~ 1 tsp of chipotle powder) *Note: Put the remaining contents from the can in a freezer zipper bag and just cut off a hunk when needing to make more sauce; or, make a larger batch of the sauce and freeze it for future carnitas)
  • 1-2 tsp cumin (depending on your tastes)
  • 2 tsp salt
  • 2 TBSP chili powder
  • 1 tsp garlic


  1. Combine all ingredients listed (except the pulled-pork) into a bowl.  Using an immersion blender, blend the ingredients until smooth.  (Note: a regular blender can be used in place of an immersion blender, just make sure the stock has cooled somewhat first).
  2. Pour the sauce over the pulled-pork and heat in a skillet or microwave.
  3. Use this filling in soft or hard taco shells, on a taco salad, with tortilla chips, etc. Garnish with your favorite toppings, such as lettuce, tomato, cheese, black beans, guacamole, sour cream, cilantro, etc.

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