390 minutes
A traditional Mexican dish with a rich guajillo sauce, tender pork, and potatoes.
Pork Shoulder, cubed
0 lb
Potatoes
0 lb
Dried Guajillo Chiles, toasted
0 oz
Fire-Roasted Diced Tomatoes, canned
0 oz
each
teaspoons
tablespoons
to taste
1. Arrange Ingredients in Slow-Cooker
Begin by arranging the potatoes and cubed pork shoulder in your slow-cooker.
2. Toast Guajillo Chiles
Toast the dried guajillo chiles in a skillet over medium heat for about 20 seconds on each side, pressing them down with a spatula until they become aromatic and their color lightens slightly.
3. Create the Sauce
In a blender, combine the toasted chiles, fire-roasted diced tomatoes, garlic cloves, dried oregano, Worcestershire sauce, salt, and a splash of water. Blend until smooth, then strain through a medium-mesh strainer to remove any solids.
4. Combine and Cook
Pour the sauce over the pork and potatoes in the slow-cooker, ensuring everything is well-coated. Cook for 6 hours on high in the slow-cooker, or combine the pork, potatoes, and sauce in a pot and braise at 300 degrees Fahrenheit for 2.5 to 3 hours in the oven.
5. Season and Serve
After cooking, adjust the seasoning with salt and add water if necessary to achieve the desired consistency. Serve garnished with freshly chopped cilantro and white onion.
Opt for shoulder or butt cut, which are marbled with fat, for tenderness.
Brown the pork well to develop a rich flavor through the Maillard reaction.
Let the dish rest after cooking for flavors to meld and meat to reabsorb juices.
Toast the chiles before rehydrating to enhance their flavor, but avoid burning.
Add lime juice or vinegar at the end to brighten and balance the rich flavors.
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