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Slow Cooker Recipe Contest Finalist

Taste of Mexico Simplified
by Nate From Manchester
 
Ingredients:

    • 3 lbs Pork shoulder or boneless country ribs
    • 1 tbls. Paprika
    • 2 tsp. Chipotle Pepper powder
    • 1 tbls. Garlic powder
    • 1 Lemon, juiced
    • 1 Onion, diced
    • 1 Green Pepper, diced
    • 2 Anaheim Chili’s diced
    • 1 cup Sofrito (Hispanic Tomato and Pepper Cooking Sauce found in the grocery store with the Goya Products)
    • 2 tbls. Red Wine Vinegar
    • 1 12 oz. can of Dice Tomatoes
    • 2 tbls. Brown Sugar
    • Salt and Pepper
    • 1/4 c. Cilantro, rough chopped

Directions for Preparation:
It is best to take the pork, diced into 1 inch cubes, and marinate it with the paprika, garlic powder, chipotle powder and lemon juice for at least 1 hour, but preferably in refrigerator for 24 hour. After it has marinated for at least 1 hour add all remaining ingredients into your crock pot. Place on high for 1 hour than down to low for about 4 hours. Sometimes how well your crock pot retains moisture or how soupy you like it, it may be necessary to thick with a little corn meal. I use corn meal to thicken because it doesn’t make it too heavy, think of it like a very very loose polenta. Serve with some rice and flour tortilla and my favorite hot sauce.
That’s it! ENJOY!

Special Tips & Tricks:
It is best to prepare the Pork the day before as this will lead to a much richer well seasoned dish. This is not necessary but only a recommendation.

Serve with:
White Rice and Flour Tortilla