I love Mexican food! I grew up on my Mom’s version of Mexican food and I am kind of a snob because of it. My Mom only made homemade everything, so I was spoiled with some good food. Through the 24 years of my marriage I have tried to only feed my family homemade food. I did try the quick packaged stuff early on, but yikes it is not the same! I found this yummy slow cooker pork to go in my Homemade Flour Tortillas. I hope you enjoy it as much as my family does.
3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish
Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3
tablespoons water. Microwave on high until soft and pliable, 2 to 3
minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles
and garlic to a blender.
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Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1
tablespoon salt and the oregano to the blender; puree until smooth.
Heat the remaining 1 tablespoon oil in a large skillet over high heat;
add the chile sauce and fry, stirring, until thick and fragrant, about 8
minutes. Pour in the broth and reduce until slightly thickened.
Season the pork all over with salt and pepper and transfer to a large
slow cooker. Add the bay leaves and cinnamon stick, then pour in the
sauce. Cover and cook on high until the meat is tender, about 5
hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour
45 minutes at 350 degrees; uncover and cook 30 more
Discard the bay leaves and cinnamon stick. Shred the pork with 2
forks; season with salt and pepper. Serve the shredded pork in the
tortillas, along with toppings.