2 pound boneless pork shoulder, cut into 1-inch pieces
2 TBSP cooking oil
2 poblano peppers, stemmed, seeded and chopped
1 red bell pepper, stemmed, seeded and chopped
1 green bell pepper, stemmed, seeded and chopped
1 yellow bell pepper, stemmed, seeded and chopped
4 serrano peppers, stemmed, seeded and finely diced
1 jalapeno pepper, stemmed, seeded and finely diced
1 yellow onion, chopped
4 garlic cloves, minced
2 tsp smoked paprika
1 cup water
juice from 1 lime
salt and pepper
FOR THE RICE:
1 1/2 cups long grain rice
2 1/4 cups water
DIRECTIONS
Heat the oil in a dutch oven or large pan over medium-high heat until shimmering.
Generously season the pork pieces with salt and pepper.
Brown the pork in batches, about 4 minutes per batch then transfer the pork to a plate and set aside.
Add the onion and all the peppers to the now empty pan and cook, stirring occasionally, about 5 minutes or until peppers begin to soften.
Stir in the garlic and paprika and cook 1 minute then add the water and lime juice, stir while scraping the bottom of the pan to release any stuck on bits and bring to a boil.
Pour the pepper mixture into a slow cooker and add the pork and any accumulated juices to the slow cooker.
Cover and cook on low for 7 to 8 hours. Salt and pepper to taste. Serve over cooked rice(recipe below).
FOR THE RICE:
Add rice and water to a medium size saucepan and bring to a boil over medium-high heat.
Cover pan tightly and reduce heat to low. Do Not Remove Lid Until Step 4!
Cook on low for 10 minutes then turn off the heat and let rest 20 minutes. Once Again Do Not Remove Lid!
After rice has rested 20 minutes you can remove the lid and fluff with a fork.
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