Description
A Mexican stew that is slow cooked, giving you super tender pork that goes so well with tacos.
Ingredients
- 2 Tablespoons Canola Oil
- 2 pounds Boneless Pork Ribs, Roughly Chopped
- 1 whole Onion, Chopped
- ½ cups Water
- 1 whole Green Bell Pepper, Chopped
- 4 cloves Garlic, Chopped
- 1 teaspoon Cracked Black Pepper
- 1 teaspoon Salt To Taste
- 2 teaspoons Cumin Powder
- 1 teaspoon Paprika
- 2 teaspoons Chili Powder
- ½ teaspoons Mexican Oregano
- 1 whole Tomato, Chopped
- Flour Tortillas, Warmed
- 1 bunch Fresh Cilantro, To Serve (optional)
- Your Favorite Hot Sauce (optional)
Preparation
Start by heating a large skillet on medium-high heat. Once heated, add oil and let it come to temperature, about 10 seconds. Add the pork and sear on each side. Once seared, place the pork into your slow cooker. Return the skillet to the stove, and toss in the chopped onion. Cook for about 2 minutes, then add in the water to deglaze the skillet. Pour into the slow cooker.
All all remaining ingredients, with the exception of the tortillas, cilantro, and hot sauce, to the slow cooker and stir. Cover and cook on low heat for 7 hours.
Before serving, I like to lightly shred the pork, leaving some chunks together. Now you can go ahead and serve this as-is, but I like to sear mine on the stove once again. So what I do is place a skillet on medium-high heat on the stove. Then I add enough carne guisada to fill two tacos, and mix it around for a couple of minutes until some of the pork caramelizes and some of the juices run clear. Add to the warmed tortillas, top with cilantro and hot sauce, and dig in.
