INGREDIENTS
For the pork:
5
Goya Guajillo Chiles
5
Goya Pasilla Chiles or Goya Ancho Chiles
1
chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce
1
medium white onion, halved
1 20 ounce can
Goya Pineapple Chunks
1/4 cup
Goya White Vinegar
2 tbsp
Goya Minced Garlic
1 tsp
Goya Cumin
Goya Adobo with Pepper,
1
boneless, skinless pork butt, cut into 1/2-inch cubes
2 tbsp
Goya Vegetable Oil
For the garnish:
1 10 ounce package
Goya Corn Tortillas, warmed
2 tbsp
finely chopped fresh cilantro
1
lime, cut into wedges