This is such an easy fix for a day when you just need to get other things done, but still have a good healthy dinner. GREAT part of this meal is the leftovers can be turned over- WHICH I will also post in a few days.
12 Ancho dried chili peppers ( remove stems and seeds from inside , sometimes these seeds pack heat)
1 yellow onion
8 cloves of garlic
smoked paprika 2 teaspoon
cumin 2 teaspoon
4 long green peppers(or your favorite pepper)
1 jalapeno (seeds removed)
1/2 pint cherry tomatoes
2-3 cups water
3-4 lbs pork shoulder roast
-FIRST roughly chop veggies and clean seeds from peppers, add all ingredients(except the pork ) in a pot using enough water to fully immerse the veggies. Bring to boil and then simmer for about 10-15 minutes. Let cool.
-SECOND- add veggies from pot to a blender and 3/4 the water from the pot- be sure to vent the blender before mixing!! Blend well adding more water if necessary.
- THIRD- add pork shoulder(I use bone in) and the veggie mixture into a crock pot and cook on high for 4-5 hours or until pork falls apart. I add just enough veggie mixture to barely cover the pork..
- LAST- remove pork from crock pot and begin to pull pork apart with two forks ; we serve this with a fried egg , chopped cabbage for a crunch and of course avocados.
ENJOY! I will post how to turn this yummy pork leftover into a pork fried "rice"(using cauliflower)