Slow Cooker Pork Stew

By Bailey1_

Ingredients

• 2 lbs. trimmed pork cubes (I started with about 2 1/2 pounds pork sirloin chops and trimmed off all the fat to make 2 pounds of pork cubes, you could also use pork loin chops.)
• 1 T + 1 T olive oil
• salt and fresh ground black pepper to taste
• 1/2 cup water
• 1 large onion, chopped (about 1 1/2 cups chopped onion)
• 2 T minced garlic
• 1 T ground cumin
• 1 T dried oregano (I used Mexican oregano, but regular oregano will probably work too.)
• 2 cans Ro-Tel Tomatoes with Mild Green Chiles (be sure to get mild, unless you really like hot food!)
• 1 can diced green Anaheim chiles (I used a 7 oz. can, but next time I'd use a 4 oz. can, so decide how spicy you want it. Be sure to get Anaheim chiles and not Jalapenos, which are much hotter.)
• 2 T fresh lime juice
• Optional: sour cream for serving
• I used a 3.5 quart slow cooker for this recipe, but a 3 quart size would also work.

Details

Servings 8
Adapted from kalynskitchen.com

Preparation

Step 1

Heat the olive oil in a large frying pan and cook the pork until it's well browned, about 8-10 minutes, seasoning with salt and pepper. You may need to do this in two batches if your pan isn't big enough.

Add the browned meat to the crockpot, then deglaze the pan with 1/2 cup of water, and pour it over the meat.

Wipe out the pan with a paper towel, then add the other tablespoon of olive oil and saute the onions for about 5 minutes, until they are starting to brown. Add minced garlic and saute 1-2 minutes more, then add the ground cumin and oregano and saute 1 minute more.

Add 2 cans

and 1 can diced green chiles and simmer about 5-10 minutes, until most of the liquid evaporates.

Add the tomato-onion mixture to the crockpot, stir in 2 T fresh lime juice, and cook on low for 4-6 hours, until the pork is tender and flavors are well blended.

(Makes about 8 servings, recipe inspired by Nefi Garcia's Pork and Green Chile Stew shared at the family Superbowl party.)

2 lbs. trimmed pork cubes (I started with about 2 1/2 pounds pork sirloin chops and trimmed off all the fat to make 2 pounds of pork cubes, you could also use pork loin chops.)

Trim all visible fat from the pork chops and cut into cubes not bigger than 1 inch square. 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 salt and fresh ground black pepper to taste. (You may need to brown the meat in 2 batches if your pan isn't big enough to cook it without the pieces of meat being crowded.)

Put browned meat into crockpot and add 1/2 cup water to the pan, scraping off browned bits from the bottom, then pour the liquid over the meat in crockpot.

Wipe out the frying pan 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 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 crockpot. Stir in 2 T fresh-squeezed lime juice and let cook on low for 4-6 hours, or until pork is tender and flavors are well blended. Serve hot, with sour cream to top it if desired.