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Ingredients
  • 4 to 6 lbs pork loin; if boneless 4 to 5 lbs, if bone-in, 5 to 6 lbs
  • 28 oz. green enchilada sauce (Blane uses Las Palmas)
  • 14.5 oz. can diced tomatoes, drained
  • 11 oz. diced green chilies, drained
  • 1 large onion, diced
  • 2 bell peppers, diced (Blane uses 1 red and 1 yellow)
  • 1 poblano pepper, diced
  • 2 limes
  • 2 jalapenos, chopped
  • 5 cloves of garlic, chopped
  • ½ can (about 3.5 oz.) El Pato Tomato Sauce
  • ¼ cup El Pato Jalapeno Salsa
  • 1 tablespoon Taco Seasoning, divided in half (Blane uses McCormick)
  • Salt, to taste
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