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Receta Santa Fe Pot Roast
by Global Cookbook

Santa Fe Pot Roast
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Ingredientes

  • 2/3 c. all-purpose flour
  • 3 lb boneless pork shoulder butt roast
  • 1 Tbsp. vegetable oil
  • 1 c. chicken stock
  • 1/2 can peeled green chilies (4-1/2 ounce) liquid removed rinsed
  •     and minced
  • 2 x cloves garlic chopped
  • 1 tsp dry oregano
  • 1 tsp grnd cumin
  • 1 tsp coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 c. baby or possibly minced carrots (1 1/4 lb/625g)
  • 6 sm onions (about 1 lb/500 g) halved
  • 1/3 c. cool water

Direcciones

  1. Spread 1/3 c. (75 ml) of the flour on plate. Pat pork dry; roll in flour to coat, brushing off any excess. In Dutch oven, heat oil over medium-high heat; brown pork, turning with wooden spoons, about 10 min. Drain off any fat.
  2. Use 18- to 24-c. (4.5 to 6 L) slow cooker; Combine stock, chilies, garlic, oregano, cumin, coriander, sant and pepper, to taste, carrots, and onions; cook meat, stock mix and vegetables on Low for 10 to 12 hrs, or possibly cook on High for 6 hrs. Remove meat and vegetables; keep hot. Meanwhile, in small bowl, whisk remaining flour with cool water. Add in flour mix to slowcooker; cook on High for 15 to 20 min till thickened. Serve with meat and vegetables.
  3. NOTES : This updated standby has a bit of a kick, that can turn into a punch by adding 2 tbsp (25 ml) more chilies. If you cannot find canned chilies, use half a sweet green pepper plus 1/2 tsp. (2 ml) warm pepper sauce.