Continuing along our unintentional theme of the past couple weeks, I decided to use the slow cooker to make a warm bowl of spicy goodness. Yeah, this would be more appropriate for cooler weather but I still blame my neighbors. Plus, it used the slow cooker so my kitchen didn’t get all heated up which is definitely a plus.
My goal wasn’t actually to make a stew, though. I’d read several recipes for posole which is a stew made with pork and hominy but wanted to make a posole-inspired pulled pork that I was going to serve on tostadas. Well, I forgot to drain my tomatoes and the result ended up being a lot juicier than I intended so I rolled with it and served it in a bowl instead.
Just like with painting happy little trees, happy accidents happen in the kitchen, too. 🙂
Because I used mild jalapeño slices, this had a happy heat instead of an overpowering one. I would have preferred to use fresh jalapenos but, well, I forgot to write them on my grocery list. Thank goodness I still had a jar in the fridge! To make up for the lack of fresh spice, I made up for it with a touch of chipotle chile powder. Don’t want that spice? Reduce it or leave it out.
When I opened the slow cooker, my eyes wanted to see beans. My brain agreed and my taste buds were happy with that decision. My stomach had no complaints, either!
I love it when everyone gets along!
Just a dollop of sour cream and dinner was ready!
- 3-4 lb pork loin
- 2 bell peppers (red, yellow, or orange), cut into 1/2″ strips
- 2 ~ 15 oz cans no-salt-add diced tomatoes, undrained
- 1/4 c chopped pickled jalapeno slices
- 1 Tbsp jarred minced garlic
- 1 Tbsp chile powder
- 1 Tbsp dried oregano
- 1 Tbsp unsweetened cocoa powder
- 1 tsp chipotle chile powder
- 1/2 tsp kosher salt
- 12 oz bag frozen corn, unthawed
- 1 Tbsp corn starch
- 1 Tbsp cold water
- 15 oz can pinto beans, drained and rinsed
- Sour cream
- Place the pork roast into a 4- to 5-qt slow cooker
- Top the pork with the bell pepper slices.
- In a large bowl, mix together the jalapeno, garlic, chile powder, oregano, cocoa powder, chipotle chile powder, salt and corn. Pour over the peppers and pork in the slow cooker.
- Cover and cook on low 7-8 hours or high 3 1/2 – 4 hours.
- Remove the pork from the juices and vegetables in the slow cooker and let rest on a cutting board. Turn the slow cooker up to high.
- In a cup or small bowl, mix the corn starch and water until smooth then mix into the juices in the slow cooker.
- Shred the pork using two forks. Return the meat to the slow cooker along with the drained pinto beans. Let heat for about 15 minutes and serve with a dollop of sour cream.