The recipe I originally posted is at the bottom, but I've done so much better recently (and am going to go ahead and include another change that I'm 99% sure will make it even better).
Great on tostadas, or on a green salad (with avocado, roasted corn, tomatoes, salsa, cheese, sour cream, etc. for a meal) or....
Big ol' hunk of pork (butt, shoulder... with *some* fat), about 4-6 lbs.
1 onion, coarsely chopped
2 t. salt
3 poblano chilies, roasted under broiler or on grill
more chilies (if you want more or varied heat)
Cut pork into large chunks and toss in crock pot with onion & salt. Add water about halfway to top of pork (as pork gets cooking, it should eventually cook down enough that it's mostly covered with liquid). Cook until pork is very tender (I think I cooked it 5-6 hours mostly on high; or I'm sure you could go all day on low).
Roast poblanos on all sides until skins are charred. Remove from heat and put in bowl; cover until cool enough to handle. You should be able to pull off the skins easily - do so and remove seeds. Chop into 1/2" pieces. (Don't add until shortly before serving.)
Scoop out pork chunks and let cool enough so you can shred it with fingers, removing fat, bones, and connective bits as you go. Pour liquid into fat-separator and strain out most of remaining onions and cooking scum. Return pork to crock pot with liquid to your liking. Add chilies. Reheat and serve!
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I use this for tostadas... but it could be used in so many other places. Who would have though boiled meat could be so tasty??
2 lbs. pork (loin, shoulder, butt... any reasonably lean piece)
1 T. vinegar
green chiles*
water
salt
*I use about three fresh fire-roasted chiles from the Mexican market around the corner (or ones from there that I've frozen), seeds removed & chopped, but you can also use canned green chiles. Adjust the amount/heat to your liking.
Cut pork in large pieces so it covers the bottom of a saucepan. (You want to be able to nearly cover the pork with water, but not add too much water since you'll want to cook most of it off later.) Cover pork with water and add salt. Simmer until the pork is cooked through. Remove pork from pan and chop it up (keep the liquid). Return pork to liquid and add vinegar and chilis. Keep simmering it (uncovered) until the liquid reduces and pork is tender.