This is the kind of slow‑cooked dish that fills your kitchen with anticipation long before dinner is served. The sauce is rich and complex, yet wonderfully hands‑off once everything is nestled into the slow cooker. The meat becomes meltingly tender, perfect served over rice or tucked into warm tortillas.
Try not to open the slow‑cooker lid while it’s working. Each time you do, you’ll tack on another half hour of cooking.
Tenderize the meat with a meat pounder prior to cooking. I use a Jaccard mini meat tenderizer, and it works very well without completely pulverizing the meat.