Wednesday, October 17, 2012

Crock Pot Pork and Green Chile Stew

I just got back yesterday from my trip to Boston to visit two of my best friends. It was so fun getting to talk for hours on end, eat cannolis and pizza and to enjoy the crisp fall weather in Boston.

Why is it that old friends make you feel like life will work out? You can reminisce about the past, laugh about the present, and worry about the future together. I don't know what it is but there is something so comforting in a close friend. I look forward to growing old with these friends. I know we will laugh until we cry even when we are 80 and wrinkly and I look forward to that day (of course, I'm in no rush!).

Needless to say, I had a great trip with those ladies and was sad to say goodbye and come home.

I was even sadder to come home to an empty fridge.

So while I contemplate when I will have an hour to go to the grocery store this week, I leave you with a recipe I made last Sunday that was seriously amazing. I pinched and pulled a great recipe from Skinny Taste to fit with what I had in my pantry.

The pork in this is so tender and I love that you can make it as spicy as you want by adding more chiles and jalapenos. 





Crock Pot Pork and Green Chile Stew
slightly adapted from Skinny Taste

Ingredients

2 lbs (ish) pork tenderloin or boneless pork loin roast, lean, all fat trimmed off
2 tablespoons flour (optional or use rice flour)

3/4 cup diced onion
2 cans (4 ounces) of diced green chiles or whole green chiles (cut into rounds)
1 jalapeno, chopped
1 7 or 10 ounce can of Rotel (diced tomatoes and green chiles)

1 can corn
1 cup chicken broth

1 tablespoon cumin
1/2 teaspoon garlic powder
 or garlic salt
salt and fresh ground black pepper, to taste



Directions

Cut pork into small pieces. Season with salt and pepper.

Heat
a large skillet on high heat; when hot, lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 - 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds. This step is optional, if you don't have time to brown the meat, just throw it in the crock pot.


Add browned pork to the crock pot, along with the remaining ingredients.

Cook
on LOW for 8 hours or HIGH for 4 hours (if using a Dutch oven, cook on low heat for 3-4 hours). The pork should fall apart. If you want a thicker stew instead of a broth, stir in a few tablespoons of flour to thicken the sauce.


Serve over white or brown rice. Top with freshly chopped cilantro.

Enjoy!


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