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Crock-Pot Red Pork Tamale Filling
Ingredients
  • 3 to 3½- lbs boneless pork shoulder or Boston butt cut into 3-inch chunks and trimmed
  • 1 medium white onion roughly chopped
  • 6 medium cloves garlic lightly smashed and peeled
  • 4 dried bay leaves toasted
  • 2 to 3 sprigs fresh thyme marjoram, or mild oregano, or 1 Tbs. dried Mexican oregano
  • 20 to 30 dried red chiles: guajillo New Mexico Big Jim and/or Ancho - they all work well
  • ½ teaspoon kosher salt
  • Black peppercorns
Steps
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