- 7 Roma Tomatoes
- 4 Medium Tomatillos
- 3 Chiles de Árbol
- 2 Chiles
- 1 Manzano Chile
- 1 Caribe Chile (you can also use a “guero chile” or a similar yellow hot )
- 1 Medium White Onion, coarsely chopped
- 4 – 5 Garlic Cloves
- 2 Chicken Bouillon Cubes
- Salt, to taste
- Pepper, to taste
- 3.3 Pounds (1.5 Kilos) Boneless Pork Shank, in pieces
- 5 Medium White Potatoes, cubed
- 5 Carrots, peeled and chopped
- 1/2 Pound (about 1/4 Kilo) Green Beans, chopped
- 1 – 15.25 Ounce Can Whole Kernel Corn, drained
Bring the tomatoes,, and to boil in a medium-sized pot.
Reduce heat, cover, and simmer until the tomatoes,, and are softened, about 5 to 7 minutes.
Remove them from the water and allow to cool. Reserve 2 cups of the boiled water, dissolving the 2 cubes ofbouillon.
Place the bonelessshank pieces in the slow cooker.
Top with the cubed.
Then add the chopped carrots.
Finally, add the green.
Remove the skin from the tomatoes. Add the garlic and onion as well as the boiled and cooled tomatoes,, and to the blender.
Blend until smooth.
Pour the purée into the same medium-sized pot containing the 2 cups of boiled water with the dissolvedbouillon. Bring to a boil, reduce heat, and simmer about 5 minutes, seasoning with salt and pepper to taste.
Pour the sauce over theand in the slow cooker. Stir carefully so the sauce can get into all the “nooks and crannies” between the and .
Cover and cook on low for about 6 hours.
Carefully remove the lid and taste to see if the seasoning needs to be adjusted by adding more salt or pepper.
Stir, cover, and cook another 15 minutes.
The stew is ready! Serve it with teleras (Mexican flatrolls) to sop up the tasty sauce as you eat!
Posted by Lindsay