Pork & Green Chile 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

Details

Servings 8
Adapted from kalynskitchen.com

Preparation

Step 1

I used a 3.5 quart slow cooker for this recipe, but a 3 quart size would also work.


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.