Puerco y Papas al Pasilla, Slow-cooker edition
Only I didn’t have chile guajillo-but wait! Didb’t I buy pasillas last year in Kensington Market, Toronto? Yup. A new recipe was born.
(if oyu have no clue where to find chile pasilla, Amazon.com will come to the rescue, among other sites, selling Pasilla Negro dried whole chile peppers at reasonable prices).
In contrast to Food Goodness, though, I decided to brown my meat cubes first before adding them to the crock pot.
Puerco Y Papas al Pasilla
1 1/2 pounds red skin or Yukon Gold potatoes, each cut into 4 wedges
12 pounds boneless pork shoulder, cubed
2 oz (about 8 ) dried pasilla chilies, stemmed, seeded
1 (15oz) can diced tomatoes with juice
4 garlic cloves, peeled and halved
2 tsp dried oregano
2 Tbs Worcestershire sauce
1/2 cup (loosely packed) chopped cilantro for garnish
1/2 cup diced white onion
Set the potatoes over bottom of slow cooker.
Heat med. (8-inch) skillet over medium heat. When it is hot, toast the chilies – about 10 seconds per side. Any smoke means they are burning. Put in blender.
Meanwhile. add a little oil to the skillet and bronw the pork cubes on all sides.
Add tomatoes w/ juice to the blender, add, garlic, oregano, Worcestershire, a generous 1 1/2 tsp. salt, and 1 cup water. Blend until as smooth as possible.
Transfer pork to the crock.pot. Pour sauce over meat and potatoes.
Put on lid and set to slow-cook on high for 6 hours. Stir when done, add water if sauce seems too thick. Add salt if you think it needs it.
Serve in bowls with cilantro and onion on top.
A delicious (and, I admit, slightly hot) one-pot meal. Salad optional 🙂