November 6, 2017
For Step 1:
For Step 2:
For Step 3:
Using a knife split the chili from stem to bottom. Remove the stem. Spread open. Gently run your knife from top to bottom to remove the seeds and the ribs. (These contain most of the heat) Wash your hands thoroughly after handling.
OPTION 1: Salt and pepper the roast. Place it in a large crockpot. Pour your salsa over the top. Cover and cook on high for 4-6 hours. Low for 8. Remove the lid for the last 30-minutes to 1 hour to allow the sauce to slightly thicken. Cook until pork is falling apart.
OPTION 2: Cut the roast into 1 ½ in. cubes or chunks. Salt & pepper. Add 2 tablespoons of cooking oil to the skillet, over medium heat. Add pork (do not crowd it in the pan). Brown on all sides. Remove. Repeat until all pieces have been browned. Combine all of your ingredients in the crockpot. Cover and cook on low for 5 hours or until pork falls apart when you touch it with a fork.
If you do not have a food processor or blender:
Finely chop your roasted onion, garlic, and chili.
Add roasted tomatillos and all other ingredients to a gallon zip-loc bag. Seal it. Place it in another bag. Seal it. Mush it all together until it is the consistency of salsa.
If you are using canned tomatillos these will need to be finely chopped before adding them to the zip-loc bag.