How to make it

  • Heat oil in an 8-qt. saucepan over medium-high heat. Toss pork with flour See Photo. Working in small batches, add pork to pan (don't crowd pan); cook until browned on all/most sides, about 6 minutes See Photo. Transfer to crockpot. Repeat until all pork is browned.
  • Add sausage to skillet; cook, breaking up with a spoon, until browned, about 4 minutes. Transfer to crockpot with pork.
  • Deglaze skillet with chicken broth scraping all the bits loose. Pour into crockpot.
  • I chopped all my tomatillos, onions and peppers in the food processor and added them to the crockpot See Photo. Again, do it in batches. It won't all fit in the food processor at once.
  • Add cumin, chili powder, pasilla, and chopped scallions to crockpot. Cook on low for 8 hours. An hour before serving break up the chunks of meat with a spoon so its more "shredded" and add the can of Hatch Green Enchilada Sauce.
  • Serve over rice.
  • Add chopped cilantro if you like as garnish.
Fresh ingredients   Close
Pork shoulder well trimmed and cubed and about to be tossed with flour   Close
browning in uncrowded pan   Close
All fresh veg processed in food processor then added to crockpot   Close
2 lbs Pork Shoulder (or pork roast) and breakfast sausage. Could sub chorizo for sausage too!   Close

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  • trinii 4 years ago
    Sounds delicious. Full flavored. A must try!!!
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