This is an excellent recipe for you paleo freaks.
Don't be scared. Just trust me. Vegan is new(ish) to our lifestyle, it's been roughly 9 months. Prior to our lifestyle switch, the hubby was a mean-green-grillin'-machine (and master of his art) and animal meat was a part of every meal! I love to cook and I've made many a-meals during my married life.
Suffice it to say, I do happen to know a thing or two about recipes of the meat variety. So, if you know what's good for you, I would make this recipe, NOW! Or maybe tomorrow, since it's a slow-cooker. Unless you eat vegan/vegetarian, in which case you can pass this along to your fellow carnivores.
This is super easy, you just toss everything in the crockpot and turn it on! I prefer to brown the roast on all sides first, but that's time consuming and not really necessary.
GREEN CHILE PORK
| PREP TIME: | 10 Minutes | READY IN: | 6-8 Hours | ||
| COOK TIME: | 6-8 Hours | SERVINGS: | 6+ | ||
| INGREDIENTS |
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| * 2lb Pork Roast | |||||
| * 1 Yellow Onion, Chopped | |||||
| * 3 Cloves Garlic, Minced | |||||
| * 3 (4oz) Cans Diced Green Chiles | |||||
| * 2 Anaheim Chiles, Seeds Removed & Chopped | |||||
| * 1 Poblano Pepper, Seeds Removed & Chopped | |||||
| * 1-2 Jalapeno Peppers, Diced (For more heat, use 3-4 Serrano Peppers) | |||||
| * 2 Cups Broth of Choice | |||||
| * 1 (8oz) Can Diced Tomatoes | |||||
| * 1 tsp Oregano | |||||
| * 1 tsp Salt | |||||
| * 1 tsp White Pepper | |||||
| * 1/2 tsp Cumin | |||||
| * 1/2 tsp Sage | |||||
| * 1/2 tsp Paprika | |||||
| * 1/2 tsp Cayenne Pepper | |||||
| DIRECTIONS | |||||
| 1. Place pork roast in crockpot and place all the veggies around it. | |||||
| 2. Pour green chiles and tomatoes on top. | |||||
| 3. Toss all spices on top. | |||||
| 4. Pour broth in the crockpot. | |||||
| 5. Turn crockpot on low and cook for 6-8 hours (the longer it cooks, the better gets!) | |||||
| 6. After the 6-8 hours, use tongs or forks to shred your pork and mix | |||||
| all the ingredients together. | |||||
| 7. Cook an additional 15-30 minutes so
flavors can meld. *If you can't wait, that's ok. I don't blame you. It doesn't get much easier than that. It just doesn't. This is a pretty versatile recipe, as well. If you like more heat, you can use more serrano peppers, or leave the seeds in from your peppers. You can serve this over rice, or quinoa, or just next to your favorite veggie. It's absolutely delicious with sliced avocado on top. It's doubly delicious the next morning, with sliced avocado and a couple fried eggs on top *drool* You could cook up some potatoes, as well, and make a hash out of it. I could eat this EVERY. SINGLE. DAY. (IF I still ate meat.) Enjoy and share the love. Now I'm hungry. |
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