1 can Canned Chopped Tomatoes with Diced Green Chiles
2 cans Canned Tomato Sauce
1/4 cup Cilantro, chopped
5 Chipotles Chiles in Adobo, seeded and chopped
2 teaspoons Adobo Sauce from canned Chipotles
1 Lime, juiced
1 teaspoon Kosher Salt
1 cup Beef Broth, low sodium
2 tablespoons Vegetable Oil
1 White Onion, thinly sliced
4 Garlic Cloves, minced
1 pound Smoked Pulled Pork, chopped
1 Avocado, halved, pitted, peeled, and smashed
4 Bolillo Rolls, or other crusty sandwich roll, halved and lightly toasted
Start off by creating the sauce. In a large saucepan add in the chopped tomatoes, tomato sauce, cilantro, 3 chipotles, adobo sauce, lime juice, and salt and heat over medium heat. Bring to a simmer, stirring frequently. Reduce heat to medium-low and continue cooking for about 15 minutes.
Prepare the pulled pork by heating the oil in a large skillet over medium-high heat. When the oil is hot add in the garlic and onions and cook until soft. Add the remaining chipotles and cook for about 5 minutes and add in the pulled pork and heat for about 5 minutes, or until warm and add in 3/4 cup of the sauce and simmer over low heat.
Add the remaining sauce to a blender and add in the beef broth. Puree the sauce until smooth and thin. Pour the sauce into 4 bowls for dipping (make sure you leave room at the top of the bowl so the sauce does not spill).
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