Bill Blume

Made this for some friends at a get-together, and it was a huge hit. Not difficult to make either. If you like the salad wraps at PF Chang’s you’ll love this recipe.

This turned out well. This gives the pork a lot of great flavor. My wife and I crisped up the carnitas in a cast iron skillet (pouring over some of the sauce from the crockpot) before eating them in tortillas. Definitely would recommend this recipe. The spice level was also comfortable; more of a slow burn.

This turned out fantastic, and I can't wait to make it for my friends. One change I made was to run all the ingredients (with the obvious exception of the chuck roast and tortillas) through a food processor before pouring it into the crockpot. I didn't have any issues with the liquid drying out while I cooked. I see a lot of people saying they left out the jalapeno pepper, and while I did include it, I scooped out all of the seeds before tossing it into the food processor.

I've made this many times for me and my wife, and it's one of our favorite recipes that I've found. Honestly, the chorizo rice filling is delicious all by itself, but I find cooking it in the peppers does add something to the dish and not just flavor. Cooking it in the peppers also keeps the filling from drying out. This dish goes great with a cider (my favorite pairing has been with Bold Rock's Pineapple Cider). The sweet and fizzy of the drink works well with the slow burn of this meal. I've experimented by using regular bell peppers instead, but they just don't hold up as well as the poblano peppers.