Chipotle Lime Carnitas Salad

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Serves: 4


Leftover Pulled Pork OR shredded chicken
2 fresh corn cobs, or ½ cup tinned corn, rinsed and drained
½ yellow capsicum/bell pepper, deseeded and sliced
½ red capsicum/bell pepper, deseeded and sliced
1 poblano pepper (ancho chile), deseeded and sliced
5 cups Romaine or Cos lettuce leaves, washed and dried
2 avocados, sliced
Extra coriander leaves to garnish
Lime slices, to garnish
1 cup Cilantro Lime Rice*

¼ cup olive oil
Juice of 2 limes (1/4 cup lime juice)
2 teaspoons minced garlic
1 teaspoon honey
1 chipotle chile, chopped finely
1-2 tablespoons adobo (adjust to your tastes)
¼ cup roughly chopped cilantro (coriander)
1 teaspoon ground cumin
1-2 teaspoons salt pepper to taste


Warm up your leftover Mexican Pulled Pork or shredded chicken. Use as much or as little as you like.

Remove corn kernels from cob’s. Vertically stand a cob up on a chopping board with the widest, cut-side flat on the board (holding the narrowest part), and using a sharp knife, slice downward to remove all the kernels. Rotate cob to the next section. Repeat until all of the corn is removed. Place corn in a skillet or nonstick pan over medium heat; toast until it begins to smell like popcorn and looks toasted (about 4 minutes).

While the corn is cooking, combine all dressing ingredients together in a shallow bowl or jug; whisk until well combined.
Combine all of the salad ingredients together in a large bowl. Drizzle the dressing over the salad to serve!

*Replace the cauliflower in this recipe with 1 cup cooked rice of your choice, and half of the measurements of the other ingredients.