If I tried doing this the proper way (in a deep pit), I would 100% hit a gas-line, water line or even the fucking internets on this ridiculous postage-stamp of a yard. Then the townhome community would run me out (to the tune of Yakety Sax, of course), and I’d deserve it. This version doesn’t require a pit in your backyard.Love, Jimi
RTFM – Pay attention to the foot-note markers throughout.
Prep: ~1.5hrs | Cook: Most of the Day | Yield: ~6cu
- Slow-cooker or Dutch Oven
- Food processor, blender or mortar & pestle
- A sharp knife 🙂
- 1 small can of chipotles in adobo sauce
- 1 TBS lime juice
- 1 charred poblano Chili
- 1 Guajillo Chili
- 1 Pasilla Chili
- 1 charred red jalapeno
- 1 small can of Hatch chilis (or 1-2 fresh Hatch chilis)2
- 2 garlic cloves
- 1 T vegetable oil
- 6 T chicken broth
- 1-2 bay leaves3
- 2 – 2.5 lbs lamb, goat or chuck roast (trimmed of hard-fat and silver-skin)4
- 1 Bottle Corona (or .5 cup añejo tequila)
- Extra chilis
- Agave leaves (if you can get em?)
- Combine the Sauce ingredients in a blender or processor on high speed until semi-smooth.
- Cut the roast into large 2″ chunks. Or leave intact if on the bone.
- Pour oil into a frying pan5 and sear all sides of roast on medium-high heat until dark brown on all sides.
- Deglaze with Corona or Tequila (preferred)
- Place meat into crockpot6 (lined with agave leaves, if you have them) and add the chicken broth, chili mix and bay leaves.
- Cook on high for 6 hours or on low all day.
- While still in the Crock Pot, shred the meat with two forks.
- Correct seasoning with salt and lime, if needed.
Traditional service would be on a warm soft tortilla with mashed avocado, meat, crumbled queso fresco, fresh cilantro and a little squeeze of lime. Diced red onions optional.
- I usually add a couple extra random roasted chilis to the pot, too. Recommended: Guajillo and Pasilla.
- Hatch Chili season is August through September. They can be found at most upscale markets (ex: Whole Foods, Sprouts).
- If your bay leaves are dried out and/or small, use two. The fresher bay leaves have a lot more flavor.
- Or lamb, or goat. Bones too, if you got ‘em.
- If you have an aluminum”range-to-pot” crockpot insert, you can do your searing right in the pot and move it to the slow cooker. If not, then be sure to deglaze pan well to get all the burned stuff into the crock-pot.
- Heavy Dutch oven works well, too. Cook everything @ 225F (several hours) until the meat is falling apart.