I make this or something like it quite often. It’s good on most anything, and a very easy starting point; feel free to play with the flavors!
- 1 small pork shoulder
- 1 tbsp vegetable oil
- 3 7-oz cans diced green chili peppers
- 6 cups stock or broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp chile caribe
- 2 bay leaves
- dried regano
- very small pinch ground cinnamon (optional)
- 2 tbsp tequila (optional)
- 2 tsp lime juice (optional)
- Preheat the oven to 275° F.
- Heat the oil in a pot large enough to hold all the ingredients.
- Brown the pork shoulder on all sides.
- Add the stock (I use vegetable stock cubes and water), diced chilies, and onion, and bring to a boil.
- Turn off the heat, then add the garlic and spices, and any additional flavors.
- Cover the pot and put in the oven. Cook at 275° F for 2½ to 3 hours.
- Remove the pork shoulder and cut into bite-sized cubes, return to the pot, and cook for another 20-30 minutes before serving.
We serve this on its own, or with just about everything, from eggs over easy to tamales. When serving it smothering something, use a slotted spoon to serve only the solid parts, since it’s still basically a soup. Goes well with a chilled rosé or, of course, margaritas. How very Colorado.