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The ULTIMATE Chili Colorado
September 08, 2018
Seriously the best you’ve ever tasted!
4 lbs pork shoulder (bone in), cubed
28oz can Cento San Marzano peeled whole tomatoes.
15 can Cento Tomato Sauce
5 jalapeños, charred
1 head of garlic
Sea Salt and Pepper to taste
Preheat dutch oven and season with EVOO.
Sear cubed pork shoulder and toss the bones on top, stir until all sides are browned. Season meat with Salt and pepper to taste.
Add tomatoes, de-seeded jalapeños, and head of garlic in food processor and whirl till smooth.
Add prepared tomato sauce to pork shoulder in dutch oven and reduce by 25% (10 mins)
Serve with @liberated.specialty.foods tortillas and Eat!
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