Prep 1 hr
Cook 6 hrs
Spicy meat and potatoes! What more can a guy ask? Except the ease with which this is made - Crock-pot! Just put the ingredients in, set the dial and forget it until done. And the aromas! I have to leave the house when i am cokking this because the aromas will make me want to open the lid and sample!
- 6 medium red skin boiling potatoes, each cut into 6 wedges (1 1/2 pounds)
- 1 1⁄2-2 lbs boneless pork shoulder, cut into 1 inch cubes
- 8 medium dried guajillo chilies, stemmed, seeded and torn into flat pieces (2 ounces)
- 1 (15 ounce) can diced tomatoes with juice
- 4 garlic cloves, peeled and halved
- 2 teaspoons dried oregano
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup loosely packed coarsely chopped cilantro, for garnish
- 1⁄2 cup chopped white onion, for garnish
- Spread the potatoes over the bottom of a slow cooker and top with the pork.
- Set a medium (8 inch) skillet over medium heat. When it is hot, toast the chili pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath – about 10 seconds per side. (If you see more than a whiff of smoke, they are burning). Transfer the toasted chilis to a blender jar.
- Add the tomatoes with their juice, garlic, oregano, Worcestershire sauce, a generous 1 ½ tsp salt and 1 ½ cups water. Blend until as smooth as possible. Strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. Stir to mix thoroughly.
- Set the lid in place and slow cook on high for 6 hours.
- Gently stir the stew – the sauce may look slightly broken, but it will come together with gentle stirring. If the sauce seems too thick, stir in a little water. Taste, and add more salt, if needed.
- Serve in bowls, sprinkled with the cilantro and onion. A stack of warm corn tortillas is the perfect accompaniment.
- Pork and Potatoes al Guajillo as a Soft Taco Filling:.
- Cook the dish as directed above, but cube the potatoes rather than leaving them in larger wedges. Coarsely shred the pork with two forks. Leave the sauce quite thick. Serve with a dozen warm tortillas for everyone to make soft tacos.
Milder than I expected, but very flavorful and authentic-tasting. The guajillos ground very finely in my blender, so there didn't seem much point in straining the sauce. I added a can of Mexi-corn and served it with sour cream on corn tortillas. Highly recommended. Keep some salsa on hand if you like it hot, though.
Very good. I will be making it again. DH didn't like it as much as I did, I will probably add some arbol chiles with the guajillos.
This was a great treat. After working all day, we came home to this wonderful dinner. In Australia we aren't blessed with the variety of chilies available in North America, so I was forced to use sambal oelek, but didn't use quite enough. I chose to shred the pork & serve with tortillas, guacamole, corn, sour cream & grated cheese as soft tacos. Thanks Witch Doctor for sharing this lovely recipe.