I know that those of you who are still hanging around thought I was gone for good. But I'm back. At least for a minute.
This recipe was so easy that I didn't think there was any way it could taste good. I found it on Food.com when I was looking for a way to use a pork loin roast in my freezer. I was taken in by the easiness of it and figured we would choke it down somehow. It had the very romantic name of Crock Pot Mexican Pork., promising that it's "a low-fat way to serve Mexican." Now if that doesn't entice you to make it, I don't know what will!
In the meantime, I should tell you that one of Bob's specialty dishes is called Chile Verde. He has spent years acquiring the recipe and adapting it to perfection; when he makes it, it seems like he slaves for hours. And the result is truly amazing. He often makes a very large batch because he knows we'll want more.
Back to my story. I am not kidding when I say that I made this dish in five minutes in the morning before I went to work. I was late. I had forgotten that it needed to be done. So I threw it all in the crock pot and wondered what else we could eat for dinner if it didn't turn out (but at least I wouldn't feel guilty about the unused roast in the freezer anymore).
When I came home after work that night, my daughter Sara said, "I didn't know you knew how to make chile verde." I quickly insisted that it was a different dish. But even I had to admit that it smelled an awful lot like Bob's chile verde. Later, we discovered that, except for not having any potatoes in it, it tasted an awful lot like chile verde. So I've named it after Bob's famous dish, even though we all recognize and accept that it's just Mom's emergency substitute.
1 pound boneless pork loin roast, cut into 1-inch pieces
1 20-ounce jar salsa (I used Pace mild)
4 ounces chopped green chiles,drained
1 cup shredded Monterey Jack cheese
In a 4-quart slow cooker, mix together the pork, salsa and green chiles. Cover and cook on low for six to eight hours or until pork is tender. The original recipe calls for 1 can of black beans, which you can add to the slow cooker, turning the stew up to high and heating for five to ten minutes. I didn't add the beans, because we as a family do not necessarily agree on which kind of beans we prefer.
The recipe also calls for sprinkling the stew with the cheese. We ate it with tortillas, with the cheese and a little squirt of sour cream on top. We ate it all, and we'll make it again!