• 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

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Game day, a cool Fall Day, or any day!  This one packs a little heat and is sure to warm you up quickly!

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking”


Crock Pot Girl

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