Sue’s Recipes

Favorite recipes while living in Japan

Gourmet Crockpot: Chili lime slow-cooked pork w/ red onion escabecche & warm tortillas

From H. Plumb, my gourmet sister in Montana:

Here is one of my favorite crockpot recipes that takes a little time to prepare but v. worth it. it is great for med-large groups if you can stuff your crockpot with the pork. i use pork shoulder b/c that is the stuff that falls apart the right way. [although i always have to go through and remove any fat as i am pulling it.]

pork:
1/4 c chili powder
1 tbs crushed coriander seed
1 tbs salt
1 boneless pork butt/shoulder [cut into 2 pieces if big]
2 lg. tomatoes
4 cloves garlic
1/4 c. fresh lime juice
[i always vary this and try different combinations. the chili powder sounds like a lot but by the time it cooks for so long, it is vey mild.]

escabeche:
2 lg. carrots, julienned
1 lg. red onion, thinly sliced
1/2 c fresh lime juice
2 tbs corn or other veg oil
1/2 c chopped cilantro
1 tsp salt
[i sometimes change this out with a slaw combination. great use of your cabbage. and i often throw a light chipolte seasoning into it.]

chipolte crema: [make 24 hrs. in advance]
1 c half-and-half
1 c heavy cream
1 tbs sour cream
4 tsp chopped chipolte peppers
1/2 tsp. salt
[again, i don’t usually add the peppers but some chipolte seasoning, v. lightly or just use sour cream w/ a light seasoning]
directions: in a bowl, mix the first three ingredients. let crema sit at room temp for 24 hrs. to develop culture. in the bowl, combine crema w/ seasoning and salt. process on high speed until smooth. this is also yummy on fish tacos.

accompaniments:
warm corn tortillas, sour cream/chipolte crema, salsa, cheese, cilantro, lime wedges, rice

cook on high 8-10 hrs. [i don’t usually need it to go that long w/ my crockpot.]

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