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Oh my goodness! This is a fabulous, multi-purpose recipe! I had permission from cookiedog to try this in the crockpot so that's exactly what I did. I cut a 3 lb pork shoulder (removing most of the fat) into bite-sized pieces. I then mixed all of the other ingredients, minus the whipping cream, in a large bowl. I put the pork into a 4 quart crockpot and topped it with the sauce. After mixing well, I set my crockpot on Low for 5 1/2 hours and added the whipping cream in the last 10 minutes of cooking. I served this to my roommate tonight with white rice, a side of guacamole, some pico de gallo and Trader Joe's Homemade Tortillas. We were cleaning our plates with the tortillas to get every little bit of the sauce! :D I'm taking the leftovers for lunch tomorrow with some rice to make into a taco. I'll top it with a few slices of avocado and my mom's salsa. Yum-O! BTW, this would also be awesome served alone with refried beans and spanish rice. Thanks so much for posting, cookiedog. Another fantastic recipe! :)

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rickoholic83 March 11, 2007

We really enjoyed this recipe. The meat was very tender. I made some fresh home made corn tortillas and before I knew it, my husband and daughter were in the kitchen over the pan and eating it right out of the pan with warm tortillas! I didn't even bother to set the table for dinner! Thanks so much for this recipe. This is exactly the type of food we like!

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Chef Sarita in Austin Texas February 26, 2010

Great recipe! The meat was very tender and the sauce had great flavor. I skipped the cream and used 5 tsp. chili powder and 1 tsp. ancho chili powder. I do think that next time I will add some chiles to heat it up some, but I will certainly make this again (and again...)!

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KlynnPadilla July 05, 2007

Made this to cure the craving for rich Mexican food. It wasn't too spicy, as our 4, 7 and 8 year old loved it. But it had a very deep, rich flavor. Was great with white rice, tortillas and home made salsa Verde. My brother is getting into town tonight, and where he lives now doesn't have the best Mexican food, so Ill be making it again for him this evening.

I did not have any tomato pasted, so I subbed in 2 times as much tomato sauce. Worked like a charm!

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KacerPie November 21, 2012

Oh, yum! I used chicken stock instead of just water. Might add some heat some other time.

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rosslare July 28, 2012

Easy and very tasty. The only thing I would change the next time for me personally is to lesson the chili powder to 3-4 teapsoons. It was a bit too strong and overwhelmed the rest of the spices. Other than that, it is delicious. Thanks Cookiedog.

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YungB May 30, 2009

Absolutely delicious:) So good that even though my mum had dinner already, after having a small taste of the pork she asked for a serving for herself! The rest of my family gobbled it up in no time:) I served this with flour tortillas, refried beans, cheddar cheese, fresh tomato, guacamole, sour cream and lime wedges. I had to use chili flakes instead of powder, turned out well though as it made the sauce look pretty:)

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d23rvk January 08, 2009

Delicious - tender and flavourful. I served this in Burritos with refried beans, cheddar cheese, fresh tomato, steamed broccoli and fried peppers. It was a hit with my whole family!

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Cathy Kerton-Johnson September 26, 2008
Puerco Perdigado Con Chile Rojo (Braised Pork With Red Chile Sau