- 2 lbs. trimmed pork cubes, pork loin chops work best
- 1 T. + 1 T. olive oil
- Sea salt and fresh ground black pepper to taste
- 1/2 cup filtered water
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 T. ground cumin
- 1 T. dried Mexican oregano
- 2 cans Ro-Tel Tomatoes with Mild Green Chiles
- 1 can (4 oz.) diced green Anaheim chiles (NOT JALAPENOS)
- 2 T fresh lime juice
Game day, a cool Fall Day, or any day! This one packs a little heat and is sure to warm you up quickly!
- Trim all visible fat from the pork chops and cut into 1 inch cubes. Heat 1 T olive oil in a large heavy frying pan, and cook the pork until it’s well browned, about 8-10 minutes, seasoning with sea salt and fresh ground black pepper to taste.
- Put browned meat into crock. Then add 1/2 cup filtered water to your frying pan, scraping off browned bits from the bottom; then pour this liquid over the meat in crock.
- Give your frying pan a quick clean with a paper towel, then heat 1 T olive oil, add chopped onions and saute until they start to brown, about 5 minutes. Add minced garlic and saute 1-2 minutes more, then add the ground cumin and oregano and saute 1 minute more. Add 2 cans Ro-tel Tomatoes with Mild Green Chiles (juices and all) and the can of diced green Anaheim chiles and simmer 5-10 minutes until most of the liquid has evaporated.
- Add the onion-tomato mixture to the crock. Stir in 2 T fresh-squeezed lime juice, cover, and crock on LOW 4-6 hours, or until pork is tender and flavors are well blended. Serve hot, and top with sour cream if desired.
Crock Pot Girl