INGREDIENTS
3
chipotle chiles
3 cloves
garlic
1 1/2 tsp
ancho chili powder
1 1/2 tsp
paprika
1 1/2 tsp
cumin
1/4 tsp
cinnamon
1 tsp
oregano
4 strips
bacon
2 lb
pork shoulder
1 large
onion
20 oz
canned tomatoes
3
tomatillos
1
poblano peppers
1 serving
avocado oil
1 1/2 tsp
cocao powder
1 qt
bone broth
1 serving
kosher salt
1 serving
cracked pepper
3/4 cup
pork rind breadcrumbs
1 1/3 cups
cornmeal
3/4 cup
flour
3 tbsp
granulated sugar
2 tsp
baking powder
1/2 tsp
baking soda
1 tsp
kosher salt
1 1/3 cups
almond milk
1
juice of lemon
2
eggs
7 tbsp
extra tablespoon coconut oil
1 cup
corn kernels
1 small can
mexican chiles