silenus:
A bit of a zombie, but here is a slow cooker version of the dish:
1 4-5 lb. boneless pork butt roast, pulled apart at the seams, defatted, and cut into 1.5 inch pieces
Season pork with salt and pepper. Combine pork and soy sauce in slow cooker. Combine onions, chili powder, garlic, oil, chipotle, oregano and 1 tsp salt in bowl. Microwave, covered, until onions are softened 7 minutes). Puree broth, coffee, flour, raisins, and onion mixture in blender until smooth. Stir sauce into slow cooker. Cover and cook 5 to 6 hours, until pork is tender. Defat pork. Stir in cilantro, lime zest and juice. Let set 15 minutes to thicken. Serve.
It’s only two weeks old, so no problem. Seems there are as many recipes as there are for chili.
I made the Rancho de Chimayo version, mildened up for my non-New-Mexican partner allthegood (by leaving out the chile pequins), and it was still quite delicious.
I bought the cookbook, so will give it a shot.