Mexican Pazole ~ Crock Pot Style
21 Rosemary Lane
21 Rosemary Lane
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Ingredients

  • 1-2 T canola or vegetable oil
  • 2 lbs boneless pork loin roast
  • flour for dredging
  • 2 14.5 oz cans
  • of enchilada sauce
  • 2 15.5 oz cans
  • 1 cup chicken or beef broth
  • 1 medium onion chopped
  • 1/2 cup of
  • canned green chilies chopped
  • 4 cloves of garlic minced
  • 2-3 tsp oregano
  • cayenne to taste
  • 1/3 cup fresh cilantro
  • 7 hours Add the cilantro and then cook for another

Instructions

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