2 lbs. pork shoulder, cut into 3/4-inch pieces1 C onion, coarsely chopped
1 large green pepper, chopped
2 serrano peppers, seeded and minced
6 garlic cloves, minced
1 can beer
3 T Ancho chili powder
1/2 t ground cumin
2 t dried oregano
2 bay leaves
1/2 t black pepper
1/2 t salt
1 T sugar
6 tomatillos, quartered
2 plum tomatoes, chopped
1 (6-ounce) can tomato paste
1 (14-ounce) can diced tomatoes, with liquid
1 (15-ounce) can black beans, drained
1 (7-ounce) can tomato sauce
1 t liquid smoke
Brown pork shoulder in skillet coated with cooking spray. Add to crock pot. Add onion and peppers. Sauté until almost tender. Add garlic and sauté another minute. Add beer and heat til boiling. Transfer to crock pot and add remaining ingredients and 1/2 cup of water. Cook on low for 8-10 hours (or high for 5 hours) in crock pot. Remove bay leaves. Garnish (see below).
~Optional Garnishes~
cilantro, finely chopped
green onions, finely chopped
shredded jack or cheddar cheese
fat free sour cream
