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Spicy pork to fill tacos for eating out of hand.
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|2 lb Boneless Pork Loin very lean|
|1 tbsp Chile Powder|
|2 1/4 tsp Ground Cumin|
|1 1/4 tsp Oregano Leaves crushed|
|1 1/4 tsp Ground Cinnamon|
|1 1/4 tsp Salt|
|1 can Canned Crushed Tomatoes 28 ounces|
|1/3 cp Lime Juice fresh|
|2 med Onion chopped, divided|
|3 clv Garlic Cloves|
|1 1/2 cp California Raisins|
|5 whole Dried Ancho Peppers stems and seeds removed, torn into strips|
|12 whole Taco-size Tortillas|
|whole Cilantro Leaves|
Trim fat from pork and cut into 2-inch cubes.
Stir seasonings together in small bowl; sprinkle over pork, turning to coat all sides.
Heat tomatoes, lime juice, 1 onion and 1 clove garlic in large slow cooker; top with pork and raisins.
Cover and cook on high for 5 hours or low for 10 hours.
Remove pork from slow cooker with a slotted spoon to a large bowl; keep warm.
Pour juices from slow cooker into medium saucepan. Add remaining onion, garlic and dried peppers.
Bring to boil; reduce heat and simmer for 20 minutes, stirring occasionally.
Let cool slightly; then, puree in blender or food processor.
Shred pork using 2 forks and stir in half the sauce.
Spoon onto tortillas and serve with avocado, cilantro and remaining sauce.