Cut 1 pound of potatoes, sweet potatoes or yams into 1 inch cubes. Lay on bottom of slow cooker.
Cut 2-3 lbs of beef chuck or pork shoulder into 1 inch pieces, trimming fat. Layer on top of potatoes in slow cooker.
Blend:
28 oz can tomatoes
2 chipotle chiles from can in adobo (choose cans without caramel coloring if possible)
1 TB chipotle canning sauce
1-2 mild (guajilo) chiles, toasted over flame and de-seeded
1 TB worcestershire sauce
1 tea oregano
3 garlic cloves
1 onion
1.5 tea salt
Pour the tomato mixture over the meat in the slow cooker.
Slow cook on "HIGH" setting for 6 hours (you can use the "warm" function afterward for up to 4 hours).
Eat over rice or quinoa, or in tortillas. Or use as a tamale filling!
Goes well with avocado, queso fresco/cheese, white onion and cilantro garnishes.
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