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

salt/pepper

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)