Chili Pepper Crock Pot Pork

  • 3 dried Ancho peppers, seeded and torn into pieces
  • 3 dried Guajillo peppers, seeded and torn into pieces
  • 2 dried Pasilla peppers, seeded and torn into pieces
  • 2 poblano peppers
  • 2 cubanel peppers
  • 4 cloves garlic
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 1/2 tsp cloves
  • 1 tsp cumin
  • 2 bay leaves
  • 3 cups vegetable broth (low sodium)
  • 2 – 3 lbs boneless pork shoulder cut into cubes
  • 1 cup chopped onion
  • 1/2 cup orange juice
  • 1 ounce Mexican chocolate – grated
  • 2 tsps brown sugar
  • 2 tsp cider vinegar
  • 1/2 tsp salt

Combine the peppers in a small bowl and pour boiling water over them, enough to cover. Let stand 20 minutes, drain peppers.

In a skillet brown the pork and transfer to the slow-cooker. Brown onion before adding it to the slow-cooker.

In a food processor combine the pepper mixture, garlic, cinnamon, oregano, cloves and cumin, and 1 cup broth. Pour on top of the pork. Add the rest of the broth, orange juice and bay leaves.

Cover and slow-cook on low for 6 to 8 hours (or high for 3 to 4 hours).

Add chocolate, brown sugar, vinegar and salt and cook on low for about 1/2 hour more.

** recipe revised from “Mexican Pork and Chili Stew” Creative Slow Cooker recipes magazine – 2011

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s