This recipe was developed during a time when I was limited in my availability/abilities in the kitchen so frozen and canned produce was used. Feel free to use fresh if you prefer though I must admit I may change to this recipe regularly since my family enjoyed it so much!
2-3 Tbsp cooking oil (canola or olive preferred)
3 lbs Pork cut into 1 in cubes (Butt, shoulder, etc)
2, 14.5 oz cans diced tomato
2, 4 oz cans diced green chile
1, 4 oz can diced jalapeno (based on your heat preference)
1, 12 oz bag frozen chopped onion
1 Tbsp minced garlic (Available in a jar in the produce section)
2 tsp dried basil
salt & pepper to taste
In large skillet heat oil over med-high. Add pork and cook until browned.
Place cooked pork along with all remaining ingredients into crockpot. Cook on low for eight hours.
Chile may be served topped with shredded cheese, sour cream, and/or fresh cilantro, over rice, or in flour tortillas.
Bento 68 makes good use of this recipe:
Clockwise from Top Left: Green Chile Pork, Tortilla Wedges, Clementine, Tootsie Roll Fruit Chews, Fresh Pineapple, Brussel Sprouts, Mixed Nuts.
