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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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I learned to make this when I was a cook at a locally owned family restaurant many years ago. We served it with refried beans, mexican rice and flour tortillas. I've scaled this down to serve 8. Ingredients:
3 tablespoons oil |
1/2 of a large white onion, chopped |
2 garlic cloves, minced |
2 1/2-3 lbs pork shoulder, cubed in bite-sized pieces |
1 (30 ounce) can ortega whole green chilies, drained and chopped |
1 (4 ounce) can jalapenos, diced |
1 (15 ounce) can diced tomatoes (optional) |
Directions:
1. Cook onion and garlic in oil until fragrant. Add cubed meat and brown. Put all ingredients in crock pot. Cook on high for 3 hours; reduce heat to low and cook for 4-5 hours or until meat is very tender.
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