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Shredded Pork Empanadas with Adobo Aioli Dip

Megan Wells
  • 80 minutes
  • Serves 8 to 10

INGREDIENTS

2 cups

Pulled pork

1

Carrot

1/2

Lime, juice from

4

Mushrooms, small

1/2

Onion

1

Poblano pepper

1

Russet potato

1

Tomato, small

1 can

Tomatoes, fire roasted

2

Zucchini

1

Egg

1 3/4 cups

Chicken broth

3 tbsp

Adobo sauce

3

Chilies in adobo sauce

1 1/8 cups

Filling sauce

1/2 cup

Mayonnaise

3 cups

All purpose flour

1 tbsp

Baking powder

1/2 tsp

Pepper

1 pinch

Salt

1 tsp

Salt

1/2 cup

Shortening

2 tsp

Sugar

1

Oil

1 tbsp

Olive oil