Ingredients
Prep
- 2 lb pork shoulder
- 8 dried mild red chiles
- 1/4 C vegetable oil
- salt and pepper to taste
- 1/2 C frozen chopped onion
- 1 T minced garlic
- 2 t dried oregano
- 2 t cumin
On Cooking Day
- 1 1/2 C chicken stock
- 1 lime
- 1/4 C fresh chopped cilantro
- 6 corn tortillas
Instructions
To Assemble
- Cut pork into bite-sized chunks. Soak dried peppers in water for while you cut the pork.
- Add remaining ingredients and drained chilis to blender. Blend until smooth and then use a sieve to get out any chunks of chilis.
- Add sauce and pork to large zipper bag. Zip to seal and squish around to mix.
To Cook
- Add prepped mixture and chicken stock to slow cooker. Cook on low for 6-8 hours.
- Squeeze juice of lime in stew when done and garnish with chopped cilantro.
- Serve with tortillas.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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