- 5
- 30 mins
- 270 mins
Ingredients
- 2 lbs pork roast
- 4 tbsp olive oil
- salt
- pepper
- 8 cups chicken broth (or 4 cans)
- 2 cups water
- 2 cups chopped onion
- 8 cloves garlic, pressed
- 1/2 lb tomatillos (about 8 medium), chopped
- 1-2 serrano chiles, minced
- 1 14.5 oz can diced tomatoes with juice
- 2 cups mild diced green chiles
- 1 cup hot diced green chiles
- 1 1/2 tbsp ground cumin
- 1/2 tsp oregano
- 1/2 tsp cayenne pepper
- 1 cup flour
- salt & pepper to taste
Preparation
Step 1
Instructions
Cut the pork roast in half (to sear more of the surface) and smear with 2 tbsp olive oil. Generously sprinkle salt and fresh ground pepper on all sides. Sear on medium high heat.
Put in a crockpot, add the chicken broth and water, and cook on high for 1 hour. Reduce heat to low and cook another 2-3 hours.
Meanwhile, sauté onion, garlic, tomatillo, and serrano in 2 tbsp olive oil. Puree 1 cup mild green chiles with ½ cup of the liquid from the crockpot. Set aside.
When done (after 3 hours of cooking), fish the pork out of the crockpot and set aside to cool for 15 minutes. Take 3 cups of the broth from the crockpot and set aside to cool for 15 minutes.
Meanwhile, add the onion mixture and all the green chiles (both the remaining diced and the pureed) to the crockpot.
Gradually add the broth to the flour, stirring constantly to ensure no lumps. Then pour the flour mixture into the crockpot gradually, stirring constantly to blend in.
Shred the pork with a fork and add to crockpot. Cook on low for another hour, stirring occasionally.
Serve with tortillas or use as a sauce over eggs, burritos, or whatever!