Mexican-American Sankhya Lapov

Ingredients

In this Mexican-American adaptation of Sankhya Lapov, we replace the traditional Bulgarian spices with a blend of Mexican spices such as cumin, chili powder, and paprika. The original recipe uses lamb, but we substitute it with pork for a more Mexican-American flavor profile. Additionally, we serve the dish with salsa, guacamole, and tortillas to enhance the Mexican-American experience. We alse have the original recipe for Sankhya lapov, so you can check it out.

• 1.5 kg (3.3 lbs) pork shoulder, cut into chunks 1.5 kg (3.3 lbs) pork shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons chili powder 2 teaspoons chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) orange juice 1/4 cup (60ml) orange juice
• Tortillas, for serving Tortillas, for serving
• Salsa, for serving Salsa, for serving
• Guacamole, for serving Guacamole, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the pork chunks to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the cumin, chili powder, paprika, dried oregano, salt, and black pepper. Sprinkle this spice mixture over the pork and stir well to coat.
4. 4.
   Pour in the chicken broth, tomato sauce, lime juice, and orange juice. Stir to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the pork is tender and easily shreds with a fork.
6. 6.
   Once the pork is cooked, remove it from the pot and shred it using two forks.
7. 7.
   Return the shredded pork to the pot and simmer for an additional 10-15 minutes to allow the flavors to meld together.
8. 8.
   Serve the Mexican-American Sankhya Lapov with warm tortillas, salsa, and guacamole.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a pork shoulder with some marbling as it will result in a more tender and flavorful dish.

Tips & Tricks

• To add an extra layer of smokiness, you can grill the pork chunks before adding them to the pot.
• If you prefer a spicier dish, you can add some diced jalapenos or a pinch of cayenne pepper to the spice mixture.
• For a shortcut, you can use store-bought salsa and guacamole instead of making them from scratch.
• Leftovers can be used to make delicious tacos, burritos, or quesadillas.
• Don't skip the step of simmering the shredded pork in the pot after shredding it, as it helps to infuse the flavors into the meat.

Serving advice

Serve the Mexican-American Sankhya Lapov with warm tortillas, salsa, and guacamole. Allow your guests to assemble their own tacos by filling the tortillas with the shredded pork and topping it with salsa and guacamole.

Presentation advice

Arrange the shredded pork in a serving dish and garnish it with fresh cilantro leaves. Place the warm tortillas in a basket or on a platter, and serve the salsa and guacamole in separate bowls for easy access.