1 small onion — finely chopped
1/4 cup red bell pepper — chopped
1 clove garlic — crushed, but not chopped
2 chipotle chiles canned in adobo — finely chopped
28 ounces canned crushed tomatoes
1/4 teaspoon worcestershire sauce
salt and pepper — to taste
2 teaspoons vegetable oil
1 whole pork tenderloin — cooked and shredded
Heat the 2 teaspoons of oil in a medium non-stick pot over medium-low heat. Add the chopped onion. Cook gently until the onions begin to carmalize- they should be a light golden color- about 7 minutes. Add the bell pepper, garlic clove, and chopotle chile. Stir and continue to cook another 10 minutes, or until peppers are nicely softened. Stir frequently to prevent burning.
Add the crushed tomatoes and worcestershire sauce. Raise the heat to medium and bring to a gentle boil. Season to taste with salt and pepper.
Using an immersion blender, puree the mixture until no lumps remain. (Or transfer to a stand-alone blender, being extra cautious with hot liquid.)
Taste again for seasoning.
Add the shredded pork tenderloin and return to a gentle boil. Reduce heat to simmer, cover, and cook 20-30 minutes over low heat.
*Use as a topping for tacos, tostadas, pizza, or as an enchilada filling. This would also be excellent with poultry or beef. Add more chipotle for more heat… and maybe a jalapeno or two for a contrasting flavor.
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