I did double it, used 7.3lbs pork(bone in), 2 cans of chipotles in adobo, a whole T of cayenne and since I KNOW my slow cooker retains a ton of liquid when I cook, I did just use 1 cup of stock and just left out the water. No issues with the final product, for sure.
I did the cast iron/stove top browning and even just that cooking smelled delicious. The rest of the day the house smelled like a cantina. Mouth watering.
I served these with shredded pepperjack, Mexican crema, fresh cilantro and lime wedges. They were gobbled up by the football gang and even with all the other food, hardly any came home.
I added my picture, per Steeltown's personal request ;-), so I hope it's okay.
Another keeper, for sure. Easy, makes a lot, and full of flavor.
LUV!!! :-) Yup, this would be good in hard shells or soft, as traditional as you want or as "Americanized" as you want .... I like using creama and lime wedges instead of sour cream, but it's the same idea and not only a great way to add a lil more acid but also it can cut the heat if they're too spicy for anyone. Of course, we didn't think it was too spicy at all, but it's hard to say when you're so used to it, huh? P7O would have to cut back a bit, I imagine. ;-p
Nice to see you.... I know I've been MIA for a few months, and I apologize. Who knows how long I'll be back for, now, but hopefully long enough to get a recipe or two made.
Glad you like the pic, okay... no pressure or anything to get a good one cus the uploader of the recipe didn't take time to get his own....slacker!!..... he basically told me, oh, by the way, I need a pic for the recipe so when you make it... uh huh....
But, it's a good'un and great for gatherings of the familial or other variety. :-)