on Sunday and immediately got to work making the chile colorado sauce, using the broth from the slow cooker. My cousin joined in around noon as I was frustratingly beating the lard (cringe) into submission in my mom
We steamed them in several pots later that night and packed them in the fridge until Christmas morning.
rectangle of masa spread thin on the right edge of the husk
Sprinkle with some cheddar cheese. 1 small can diced green chiles. Put beef, bouillon, and enchilada sauce, and green chiles into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. 1 small can diced green chiles
Place one tablespoon of filling onto the centre of the masa, pick up husk and roll the masa over the filling roll into a tube flip up the pointed end to make a packet and tie with butchers string or a strip of husk
Puerco Con Chile Verde – Pork Green Chili Stew with Tomatillos, made into tacos. The recipe is done when the pork is fork tender, still holding together, but will break apart when gently pressed with a fork
Set the pork roast on top of them and then sprinkle with all the spices. Top with the green chile. (Increase this time to about 4 hours for a frozen pork roast. * I've also used a 4 lb pork butt. (I haven't made this with a frozen 4 lb roast