Crock Pot Pork Chile Verde
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Servings: 8
Ingredients:
2 Lb. Pork Tenderloin, Trimmed of Fat & Cubed
2 Tbsp. Whole Wheat White Flour
1 (10 Oz) Can Diced Tomatoes with Green Chiles (RoTel)
1 (7 Oz. Can) Chopped Green Chiles
1 Medium White Onion, Chopped
1/2 C. Reduced Sodium Chicken Broth
1 Jalapeno, Stemmed-Seeded & Chopped
2 Garlic Cloves, Minced
1 Tbsp. Ground Cumin
1/2 Tsp. Dried Oregano
1 Dried Bayleaf
Salt & Pepper to Taste
Optional Garnishes:
Diced Green Onions, Fresh Cilantro, Lime Wedge, Crumbled Queso Fresco, Sliced Avocado or Guacamole, Sliced Pickled Jalapeños
Directions:
Toss the pork into a large non-stick skillet and season lightly with salt and pepper.
Cook over high heat under the edges are starting to brown.
Sprinkle the flour over the top of the pork and continue to cook for another 30 seconds or so before removing from the heat.
Toss the pork into the crock pot, along with the remaining ingredients and stir to combine.
Cover and cook on low for 6-8 hours or on high for 4-6 hours.
It doesn’t hurt it to sit and cook longer, since the longer it cooks the more tender the pork will become.
Once done, serve right away with a garnish of choice and enjoy!
From TheSkinnyFork.com