Carne Con Chiles
- Ready In:
- 8hrs 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 3 -4 lbs pork shoulder
- 2 teaspoons olive oil
- 1⁄2 teaspoon ground black pepper (to taste)
- 1⁄2 teaspoon garlic powder (to taste)
- 1⁄2 teaspoon seasoning salt (to taste)
- 1 lime, juice of
- 10 tomatillos, husked and cut in half
- 1 large tomatoes, quartered
- 1 jalapeno pepper, seeded and halved
- 1 dried red chili pepper, seeded and chopped
- 1 garlic clove
- 1⁄2 teaspoon salt (to taste)
- 1 tablespoon fresh cilantro, chopped
directions
- Heat oil in a skillet. Sprinkle roast with pepper, garlic powder and seasoning salt; rub in well. When oil is shimmering, add roast and brown well on all sides. Transfer roast to slow cooker.
- Combine the lime juice, tomatillos, tomato, jalapenos, and dried chilies in the workbowl of a blender or food processor along with the garlic and salt. Blend until smooth. Pour over roast.
- Cook on low 6-8 hours or high 3-4 hours.
- 15 min before cooking is completed, add cilantro.
- When cooking is done, shred meat using 2 forks; stir meat back in to sauce and serve as taco filling, or over rice.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!