| Cuisine: Mexican | Type: Main Course | Serves: 6 |
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Source:
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allrecipes.com |
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Attributes:
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Comments:
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Could cook in a Dutch oven at the cabin on the wood stove on a cold wintry day. |
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Serving Suggestions:
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Serve over rice (as this recipe suggests) with cheese, salsa, guacamole, and sour cream. Or, use as a burrito filling. |
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Ingredients:
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1 (3 pound) boneless pork loin roast, cut into 2" pieces 1/2 tsp. salt 2 (4 ounce) cans diced green chile peppers 3 cloves garlic, crushed 1/4 cup chipotle sauce 3-1/4 cups water, divided 1-1/2 cups uncooked long grain white rice 1/4 cup fresh lime juice 1/4 cup cilantro, chopped |
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Instructions:
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1. Place the roast in a slow cooker, and season with salt. Place the chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water. 2. Cover and cook 7 hours on low. 3. In a pot, bring remaining 2-3/4 cups water and rice to a boil. MIx in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes. 4. Remove roast from slow cooker, and use two forks to shred. Return pork to slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice. |
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Related recipes:
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None |
2005-07-29