Crockpot a classic Mexican dish with plenty of chilis and jalapanos!
Prep Time: 15 mins Cook Time: 5 hours on high
1.25 lb boneless pork, cut into 1 inch cubes
1 red pepper, chopped
1 green pepper, chopped
1 onion, chopped
1 jalapano, diced small
2 garlic cloves, diced
1 tsp cumin
1/2 tsp oregano
1/2 tsp cayenne pepper
1 TB water
1 TB red wine vinegar
1 TB corn starch
1 can chopped green chilies
1/4 cup chopped fresh cilantro
sliced limes
Put the first nine ingredients in the crockpot (through the cayenne pepper). Mix the water, vinegar and corn starch until well mixed then add to the pot. Cook - do not open the crockpot during cooking - for five hours on high. Once the time is up, add the can of chilies and the cilantro. You can leave the pot on warm or low for another couple hours. Just beware of drying out the meat. Squeeze the limes over the meat when you are ready to serve it.
NOTES:
We served this on warmed tortillas with sour cream and cheese. Zach would have liked it a little spicier and I was fearful the whole time that it would be too spicey. I thought it was just about right!
The cut of meat I used was boneless country style ribs. The idea was that the fatty cut of meat would hold up well in the crockpot - and it did.
Brats and Beer
Crockpot cooking is a favorite! And while I cannot stand the taste of beer as a beverage, it does make a beautiful seasoning.
Prep Time: 5 mins Cook Time: 3 hours on low
5 brat links
1 onion, sliced thin
1 beer
Put all of this in the crockpot and cooked for 3 hours on LOW. I served the brats on rolls with spicy mustard and topped with the onions.
