Dinner tonight was delicious...I would say the hardest part of preparing this recipe is stemming, seeding and toasting the chile pieces. The recipe calls for dried guajillo chiles...this might sound scary to some people...but let me assure you...not spicy! I was surprised!
I will share the recipe...and the best part is...dinner is ready when you get home. That's right...the good old crockpot! I was able to go the gym tonight, come home and was greeted to a wonderful aroma...
Guajillo-Spiced Pork and Potatoes
Puerco y Papas al Guajillo
6 medium red-skin potatoes (cut into wedges)
1 to 2 lb boneless pork shoulder roast, cut into cubes
8 medium dried guajillo chiles, stemmed, seeded and torn into flat pieces
One 15 ounce can diced tomatoes in juice (preferably fire-roasted)
4 garlic cloves (minced)
2 tsp dried Mexican oregano
2 tablespoons Worcestershire sauce
One white onion
Spread the potatoes over the bottom of a slow-cooker and top with the pork.
Set a medium skillet over medium heat. When it is hot, toast the chile pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath (about 10 seconds per side). Transfer the toasted chiles to a food blender jar (cuisinart)
Add the tomatoes with their juice, garlic, oregano, Worcestershire, a generous 1 1/2 tsp salt and 1 1/2 cups water. Blend until as smooth as possible. Strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. Stir to mix thoroughly.
Set the lid in place and slow cook on high for 6 hours (actually I cooked on low for a longer amount of time).
I also put some additional water in the crockpot and added one can of stewed tomatoes.
Enjoy!! This is how ours turned out...
Love to all!!!