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“Perfect for making authentic Mexican Dishes such as tacos, burritos or enchiladas.”
4hrs 15mins

Ingredients Nutrition


  1. Put can of whole tomatoes and all the dry spices, the chiptole pepper and adobo sauce (this comes from the can that the chiptole peppers are packed in) and blend in a food processor or blender. Play with the spices to your taste.
  2. Take the roast, pat dry with paper towel and salt and pepper generously. Preheat oven to 300 degrees.
  3. Put 2-3 tbsp of veg oil in a dutch oven and heat on med. Sear/ brown roast on all sides and put on a plate to rest and accumulate juices.
  4. Place onions in the dutch oven and saute until soft -- about 5 minutes.
  5. Add roasted peppers and garlic. Saute until garlic is fragrant -- about 30 seconds.
  6. Add broth -- scrape up brown bits on the bottom of the dutch oven.
  7. Add tomato puree, chopped cilantro, the roast (and it's juices) and enough water to come up 3/4 of the way up the side of the roast. Bring all to a simmer.
  8. Put in oven and let braise for approx 3.5 - 4 hours. Turn roast every 45 minutes until it is easily shredded with 2 forks.

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