Carne Con Chiles

Name: Carne Con Chiles
Ingredients: 3 -4 lbs pork shoulder; 2 teaspoons olive oil; 12 teaspoon ground black pepper (to taste); 12 teaspoon garlic powder (to taste); 12 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; 12 teaspoon salt (to taste); 1 tablespoon fresh cilantro, chopped

13 ingredients

10 steps

Ingredients

3 -4 lbs pork shoulder
2 teaspoons olive oil
12 teaspoon ground black pepper (to taste)
12 teaspoon garlic powder (to taste)
12 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
12 teaspoon salt (to taste)
1 tablespoon fresh cilantro, chopped

Directions

1

Heat oil in a skillet.
2

Sprinkle roast with pepper, garlic powder and seasoning salt; rub in well.
3

When oil is shimmering, add roast and brown well on all sides.
4

Transfer roast to slow cooker.
5

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.
6

Blend until smooth.
7

Pour over roast.
8

Cook on low 6-8 hours or high 3-4 hours.
9

15 min before cooking is completed, add cilantro.
10

When cooking is done, shred meat using 2 forks; stir meat back in to sauce and serve as taco filling, or over rice.