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I modified this recipe a bit--especially by adding liquid to the crock pot, which the author does not mention at all. In addition to the ingredients called for in the recipe, I used one habanero with the other chiles. I increased the garlic. For the liquid I added a can of beer and canned chicken broth. I used a teaspoon of comino (cumin) and a couple bayleaves, double the garlic called for, and some coriander. I did not salt the stuff until the end because I was cautious about the canned broth, and I used whole black peppercorns. Oh, and I toasted the dried, red chiles on a hot griddle for about forty-five seconds and chopped them into chunks before putting them in the pot. I'm guessing I ended up using about one and a half cups of the reserved broth to mix with the "stuff" in the blender--and I actually had to add some of that liquid at the beginning of the blending to keep all the other stuff from being flung to the sides of the blender, away from the blades. It was awesome! I cooked it for about twelve hours, most of the time on the low setting. The whole house in the morning smelled wonderful. The pork just fell apart as I pulled it from the pot. I shredded the pork using two forks. The flavor was wonderful--not too spicy, but lots of subtle signatures of the different chiles and spices. I took this filling to a tamalada party and shared it with three other Texans, all of whom loved it. When I make it again, I'll probably increase the garlic and use a few different chiles, probably make it a bit spicier.