Spicy Slow Cooker Pork: Flavors of Mexico

1. Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.

2. Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.

3. Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.

4. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Brush the whole chile peppers with oil and place on a baking sheet.

5. Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.

6. Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.

7. Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Cook’s Notes:

You can use pretty much any cut of pork roast. I prefer a boneless roast to reduce the time spent trimming. Browning the pork in several pieces before adding to the slow cooker improves the flavor and texture of the meat, and reduces cooking time.

You can use Hatch chiles instead of Anaheim, if preferred. You can use any cooking oil that you prefer.

You may need to puree the chile mixture in batches, depending on the size of the blender or food processor.