El Charro Barbacoa

Directions

In an 8-quart stock pot, bring water to the boil, add meat, garlic purée, spice pouch and salt. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum. Remove meat and cool enough to handle. Discard spice pouch; reserve liquid. With fingers, shred the meat finely.

In a large skillet, heat oil and sauté green chile, onion, garlic purée, vinegar, broth and jalapeno. Add bay leaf. Add shredded meat and the rest of the ingredients. Simmer until flavors blend, about 10 minutes.

Place seasoned meat in a large, shallow baking pan and bake at 300℉ (150℃) for about 1 hour, stirring occasionally.