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Pork Chile Rojo (Pulled Pork with Red Chile Sauce)

Reviewed: Jul. 7, 2010
After reading some of the other reviews I modified this recipe and it was FABULOUS! I omitted the chili powder, water, salsa & 1 can of tomatoes). Trim the roast and brown with 2 tbl fresh onion & garlic. While browning, season with Knorr Chicken bouillion (I don't measure so start with a little and add as needed). 1 tbls cumin and dried cylantro. Add 1 19oz can of Las Palmas Green Enchilada Sauce and 1 10oz can diced tomatoes. Bring to a boil then cover and cook on low for 3 hours. After 3 hours, skim any fat off the top and cut the roast into chunks. Cover and continue to cook until roast is done. Add Cut potatoes and carrots last 15 minutes. I served this dish with rice. ENJOY!
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