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pork shoulder cooking oil potatoes onion poblano chiles jalapeno pepper garlic cinnamon sticks chicken broth tomatoes kernel corn chili powder oregano black pepper fresh cilantro sour cream
Viewed: 43 - Published at: 5 years agoIngredients
- 1 14 lbs boneless pork shoulder
- 1 tablespoon cooking oil
- 10 -12 tiny new potatoes, quartered (1 pound)
- 1 large onion, chopped (1 cup)
- 2 fresh poblano chiles, seeded and cut into 1-inch pieces
- 1 fresh jalapeno pepper, seeded and finely chopped
- 4 garlic cloves, minced
- 2 inches cinnamon sticks
- 3 cups chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (10 ounce) packagefrozen whole kernel corn
- 1 tablespoon chili powder
- 1 teaspoon dried oregano, crushed
- 14 teaspoon black pepper
- 14 cup snipped fresh cilantro or 14 cup parsley
- sour cream, for topping (optional)
Method
- Trim fat from meat.
- Cut meat into 1-inch pieces.
- In a large skillet brown meat in hot oil over medium-high heat.
- Drain off fat.
- Set meat aside.
- In a 3-1/2 or 4-quart crockpot combine potato, onion poblano pepper, jalapeno pepper,garlic, and cinnamon.
- Add meat.
- Stir in broth, undrained tomatoes, corn, chili powder, oregano and black pepper.
- Cover and cook on LO heat for 8-10 hours or on HI heat for 4-5 hours.
- Remove cinnamon.
- Before serving, stir in cilantro.
- If desired, top individual servings with sour cream.
