Rick Bayless

@Rick_Bayless

Chef: Frontera Grill/Topolo/Xoco, 8 Cookbooks, Emmy nom for Mexico-One Plate at a Time, Top Chef Masters winner, Recipient of Mexico's Order of Aztec Eagle

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Cubed pork shldr searing over wood fire, destined for a long simmer with rstd tomatoes,chipotles: tinga poblana

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1758 days ago

Cubed pork shldr searing over wood fire, destined for a long simmer with rstd tomatoes,chipotles: tinga poblana

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DinnerReviews 1758 days ago

This is started here while still raw? That is a good idea...I always sear the whole monster, slow braise whole and shred later. Will try this...