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Crock Pot Barbacoa  (Not yet rated)

This easy slow cooker lamb recipe has some smoky heat

Cal: 1509 Fat: 90g Carbs: 101g Protein: 62g Fiber: 12g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 2 3/4 pounds lamb ; shoulder, bone in
  • 1 1/2 cups red wine
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 head garlic ; peeled
  • 2 ancho chiles, dried ; with seeds removed
  • 1 3/4 ounces chocolate ; dark, broken into squares
  • 1 stick cinnamon
  • 8 potatoes ; new
  • 1 teaspoon salt
  • 4 tomatoes ; quartered
  • In My Kitchen

  • You will also need: slow cooker, food processor


    1. Add chilies, cumin, oregano, salt, garlic, and tomatoes to a food processor with one third of the wine and process until smooth.
    2. Place the lamb into the slow cooker pot and pour the chile/tomato mixture over it.  Add the chocolate, cinnamon stick, and whole new potatoes.
    3. Cover and cook on low heat for 7 hours until the lamb is tender and potatoes are still firm.
    4. Remove the bones and skin from the lamb, and pull the meat apart with a fork into large chunks. Skim the fat away from the cooking juice, reserving the juice.
    5. Chop the potatoes into large chunks.
    6. To serve, put the lamb and potatoes into bowls, and pour in reserved cooking juices.

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