• 10 New Mexico dried chilis
  • 4 Japones chilis (can substitute with Guajillo chilis for less spice)
  • 3 cups water
  • 5 garlic cloves, crushed
  • 1 large yellow onion, cut into quarters
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 3 lb organic pork shoulder


Use a small knife to cut each chili in half lengthwise. Pull the chilies open to remove the stem and seeds. Reserve a pinch of the seeds if you want to add more heat later.

Add the chilies to a small saucepan with 3 cups of water, garlic, onions and spices. Bring to a boil. Remove pan from heat and let cool for about 10 minutes.

Add chilies, garlic and onion to a blender with 2 cups of water from the saucepan. Puree until completely smooth. If you want to add more heat, add a few of the seeds to the blender and puree again until smooth.

Place the pork shoulder into a crock pot. Pour the chili sauce over the pork and set the crock pot to low for 7-8 hours.

Using a fork, shred the pork. It should shred very easily. Stir the sauce well with the shredded pork and serve warm.

What Are The Areas Of Your ife You WantTransformed Today?

What Are The Areas Of Your ife You Want
Transformed Today?

You have Successfully Subscribed!