Cornitas de Lorito
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Ingredients:
4 lbs pork shoulder
2 Tbsp ground cumin
1 Tbsp ground leaf oregano
1 onion, chopped
2 Tbsp ground New Mexico or pasilla chiles
1 tsp salt
1/4 tsp black pepper
Instructions:
Place pork in large pot and cover with water. Add seasonings and bring to a boil. Cover, reduce heat and simmer for 2 or 3 hours or until very tender. Remove meat from broth and shred lightly. Place in a large roasting pan in a 400 degree oven for 30 minutes, or until nice and brown and crunchy. Meat will be moist inside. Serve with warm flour tortillas and salsa, sour cream, guacamole, chopped green onions and cilantro as accompaniments. Serves 6-8.
From cooks.com