I 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
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.