Because I am feeling extremely domestic diva this week, I thought I would continue with the food theme and give you yet another new recipe to add to your repertoire. This is by far one of the easiest 'Mexican' dishes you can make and will put you in the throws of green chile utopia. Seriously. I whip this up and then let little Mrs. Crockpot do her magic while I'm at work. I have simplified this recipe especially for those of you who don't have a lot of time to slave over a hot stove.
GREEN CHILE PORK
2 lbs. boneless pork roast cut into cubes
1/4 cup flour
1 teaspoon salt (heaping)
1 teaspoon cumin (heaping)
1 teaspoon chile powder (heaping)
1/2 teaspoon black pepper
4 garlic cloves minced
2 tablespoons olive oil
1 large can (28 oz or so) green enchilada sauce
Put cut up pork in a large bowl. Sprinkle with flour, salt, cumin, chile powder and pepper and stir to coat. In a large skillet heat olive oil. Add garlic and stir for about 30 second. Add pork. Cook in skillet until pork is browned, about 5-7 minutes. Transfer to a crockpot. Add green enchilada sauce. Cook on low for 6-8 hours.
Before serving, to thicken the sauce, put about 1/2 cup of sauce in a bowl and whisk in 2 tablespoons of cornstarch or flour. Stir back into crockpot and let thicken for a few minutes. Serve in a bowl topped with cheese (medium cheddar or pepper jack), sour cream and tortillas on the side.
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Since I am always looking for new recipes, please feel free to share a recipe of your own and let's keep them simple (nothing with 82 ingredients that I have to purchase online because they are specialty items, like water snake or mad black wiener dogs). So here's your chance to show your domestic divaness and pick up a few new recipes to boot.
