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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 6 |
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This is a spicy and hearty meal, best served with cornbead. Not as thick as stew, but thicker than soup, and super easy. Ingredients:
1 jar salsa verde, whatever temp you like, just make sure all the ingredients are basic (tomatillos, onion, jalepenos, stuff like that) |
1 jar red salsa, again, whatever temp you like (on both of these, i like herdez brand) |
1 can diced tomatoes |
1 can corn, drained |
1 1/2 lbs pork (i usually get an inexpensive cut, since i can trim it while cubing it) |
5 potatoes |
1/4 cup flour |
2 tbsp. oil |
1 cup chicken broth, give or take a little. |
salt and pepper |
Directions:
1. Pour salsa verde, red salsa, tomatoes, and corn into crockpot.
2. Cut and trim pork into cubes, and coat in flour.
3. Heat oil in nonstick pan over high heat, and quickly brown.
4. Add meat to crockpot.
5. Peel potatoes and cut into bite size pieces, add to crockpot.
6. Add chicken broth (a bit at a time)
7. Salt and pepper to taste, cover and cook on low for 6 hours, high for 4 hours.
8. Hint- A little broth goes a long way in this dish, as the ingredients cook. I suggest adding broth in increments, to make sure you get the texture you want.
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