Pasilla Pepper and Onion Carnitas

Just fyi.....poblano = pasilla. Not very spicy peppers, but very tasty.


And ok, so it was not my night to cook but I chose this recipe so I'm posting about it anyways. (^_^) We had the missionaries over for dinner and they LOVED it. They each had 2 huge tortillas full of the stuff. No leftovers for me that night. It was only marginally harder than just throwing dinner into a crock-pot.


I did try making some cauliflower tortillas (which is basically the cauliflower crust baked in small circles for 12 minutes, flip them and 5 minutes more). They didn't work out at all without the cheese, though I'm told the cheese ones I made for the others worked well with dinner. It just seemed like a lot of work for very little gain. I don't think I'll be making those again. Keeping them in one piece was difficult.

This recipe was taken from In Sock Monkey Slippers.

Pasilla Pepper and Onion Carnitas

• 2 1/2 to 3 pound pork loin center cut roast
• a blend of Kosher salt, black and red pepper, garlic powder, paprika (If you have Montreal Seasoning, use it here. We don't have it, so we rubbed a mix of these spices on the pork - use your judgement on amounts.)
• 1 tsp chili powder
• 2 tsp extra virgin olive oil
• 3 poblano peppers
• 1 yellow onion
• 2 garlic cloves, minced
• 1/4 cup low-sodium chicken stock or broth

Cover all sides of the pork loin with the Montreal seasoning mixture and chili powder.


In a large skillet, heat oil over medium heat and place the pork loin in the pan. Sear the meat for 3 to 5 minutes until browned. Repeat with all sides until the entire roast is seared. (This was cooked extra long to make sure it got nice and browned with all those lovely flavors.)

Place in a slow cooker, fat side up.


Cut the poblanos and onions in half rings and place in the same skillet as the meat was seared in. Add the garlic. Stir and saute  for 5 minutes until barely cooked but picks up any remaining flavor that the pork loin had previously left.


Place the peppers and onions on top of the roast in the slow cooker and add the chicken stock or broth. Cover and cook on low for 8 hours or high for 4 hours.


Once finished, remove the pork loin and shred with a fork. You can serve on a warm toasted tortilla and top with the poblanos and onions and whatever else you choose.