2 to 2.5lb pork shoulder
2 to 3 potatoes diced (I used fresh russet potatoes our of my garden)
1 medium onion diced
6 green chiles roasted, peeled and diced (about a cup of green chile)
4 cups chicken broth
1 14oz can of hominy drained and rinsed (I love hominy, if you don't, you can leave it out)
1 tablespoon Mexican oregano
1 tablespoon cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated garlic (1 clove)
Since we buy multiple packages of pork shoulder, we normally freeze them until we are ready to use them. That being said, I just place the frozen pork shoulder in the crock pot (see image) and add all the above ingredients and cook on low for 8 hours. About 4 - 5 hours in, take out the pork shoulder and shred or chop and place back in the crock pot for the remaining time.
Serve with warm flour tortillas or corn tortilla chips.
Note: We used medium hot chiles. You can use any heat level that you enjoy and it will turn out great! If your pork shoulder isn't frozen, you can brown in a pan with a little oil first to bring out even more flavor.
Hope you Enjoy!
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