Ingredients:
1.2kg chuck roast
Tomatillos 800g, drained
1 small, green capsicum, diced
1 onion, diced
2 large garlic cloves, minced
4 slices La Morena Nacho Jalapeños
1 cup vegetable or chicken stock
¼ cup roughly chopped coriander (stems fine)
1 tsp coarse sea salt
1 dried Tio Pablo Pasilla Negro chilli
4 Tbl Tio Pablo Pepitas
¼ cup sesame seeds, lightly roasted
1 tsp Tio Pablo Mexican Oregano
½ tsp Tio Pablo Epazote
Coarse black pepper to taste
Corn tortillas, warmed, for serving
Baby spinach leaves and radish slices for serving
La Morena Chilpotle Peppers, diced, to garnish
Directions:
Place the dried pasilla chilli into a bowl of boiled water and let sit for at least 5 minutes, until soft. Remove from water, discard chilli stems and chop roughly.
Rub the chuck roast with salt and pepper and place into a slow cooker. Add remaining ingredients of the mixture (up until coarse black pepper) and then flip the chuck so that it is entirely coated. Cover and leave to slow cook on low for at least 8 hours, gently turning about every two hours until the chuck falls apart.
Warm tortillas and top with some fresh salad and then the pork. Pour juice atop and add extra chopped chilpotle peppers for more desired spice. Serves 6-8