Spicy Slow Cooker Pork

Pork with green chiles 2014I have had some busy mornings with busy afternoons lately and that can make it difficult to eat right in the evenings. Unless I pull out my slow cooker, of course. You probably know the rules already – for me, it has to come together quickly and I don’t want to do any extra browning of this or that. I just want to throw it all in the pot and come home later to something tasty. This does not disappoint!

I didn’t even thaw the meat. My pork was already cut into one inch pieces so I put the whole block in the crock pot, added the other ingredients, stirred it after a few hours, and a couple more hours later, it was done. If your pork isn’t frozen, that’s no problem – it just won’t take as long. The chiles I used were quite spicy so if you like it milder, go ahead and use mild green chiles. And you can serve this a lot of different ways. I went with a pile of spaghetti squash, but there’s no reason you can’t wrap it in a Paleo tortilla or top a baked sweet potato with it. Or even just eat it on it’s own. I’m already looking forward to leftovers!

Spicy Pork Slow Cooker Stew

2 lbs. pork, cut into 1″ pieces, frozen

1/2 onion, chopped

7 oz. diced green chile peppers, canned, hot or mild

1 c. full-fat coconut milk

4 cloves of garlic, thinly sliced

1 Tbsp. ground cumin

1 Tbsp. dried oregano, rubbed to release flavors

1 1/2 tsp. salt

cilantro, optional

Directions

1) Place all ingredients in a slow cooker and cook on low for 4-5 hours. Stir, breaking up the chunks of pork and combining everything well. Cover.

2) Cook for about 2 more hours until pork is tender.

3) Plate, top with fresh chopped cilantro, and serve.

Serves 6

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