From Rick Bayless's Mexican Everyday
I've also used this recipe with a whole chicken instead of pork. I'd love a tip about how to keep track of all the tiny little bones of a chicken in a slow cooker.
1 1/2 pounds red skin or Yukon Gold potatoes, each cut into 6 wedges
1 1/2 – 2 pounds boneless pork shoulder, cubed (I used 1 1/2” cubes)
2 oz (about 8) dried guajillo chilies (stemmed, seeded, and torn so they lie flat)
1 – 15oz can diced tomatoes (preferably fire roasted)
4 garlic cloves, peeled and halved
2 tsp dried oregano
2 Tbs Worcestershire sauce
1/2 C (loosely packed) chopped cilantro for garnish
1/2 C diced white onion
1. Set the potatoes over bottom of slow cooker and top with pork.
2. Heat med. (8-inch) skillet over medium heat. When it is hot, toast the chilies – about 10 seconds per side. Any smoke means they are burning. Put in blender.
3. Add tomatoes w/ juice, garlic, oregano, Worcestershire, a generous 1 1/2 tsp. Salt, and 1 1/2 C water. Blend until as smooth as possible. Strain mixture through a medium-mesh sieve directly into slow cooker, over meat and potatoes. Stir to mix.
4. Put on lid and set to slow-cook on high for 6 hours. (It can keep on “warm” for 4 hours after cooked.)
5. Stir when done, add water if sauce seems too thick. Add salt if you think it needs it.
6. Serve in bowls with cilantro and onion on top.
Note: You can also do this in a Dutch oven at 300 degrees for 2 -1/2 to 3 hours.