Wednesday, February 16, 2011

Mexican Stewed Pork

Serve this to guests.  They will be impressed.  Serve this to your parents.  They will love you more.  Serve this to your sister who doesn't eat pork.   She me be converted.  Just kidding on the last one.  I wouldn't do that to her......
I found this recipe and had it sitting in my bookmarks for some time.  My children love any shredded meat so I knew it would be a winner to them.  Little did I realize how delicious this really would be.  It was extremely tender before we were ready for dinner and I went in a few times to get a piece of the meat off with a fork, just to test it of course.   You need to make sure a dinner is good enough to eat several times before actually serving it to others.  But I didn't need to tell you that!


2-3 lbs. pork roast.  Trim off most of the fat
2 Tbs. vegetable oil
1 onion, chopped
3 cloves of garlic, chopped
1 can of diced tomatoes with chili's
1 can of diced green chili's
1 small can of green enchilada sauce
1 tsp ground cumin
1 tsp dried oregano
1 beef or chicken bouillon cube
salt and pepper seasoning the roast


Take the roast and cut it up into a few different pieces.  Trim off any extra fat on the outside of the roast.  Salt and Pepper.  Heat a pan with 2 tbs of vegetable oil.  Wait until the oil is hot to add the pork.  Once the oil is hot, add the pork and cook on each side for about 30-60 seconds until nicely browned.

Once the pork is browned, add the chopped onion and garlic to the pan.  Stir constantly for about 1 minute.
Add the pork, onions, and garlic to the crock pot.  Also add the remaining ingredients.  Stir and turn on low for 8 hours or high for 6 hours.  Go on with your business!  If you leave, you will come home and your house will smell amazing!  If you stay, you will smell like Mexican food for a week, the good, authentic kind.  Don't say I didn't warn ya!  Whether you leave or stay you will find this in 6-8 hours:
D-E-L-I-C-I-O-U-S    but.......
We aren't done yet.
Remove the pork and place on a plate.  Put the remaining liquid into a pan to boil.  We are going to reduce the liquid so that it coats the meat rather than making the meat all wet.
Bring this to a vigorous boil.   Don't take your eyes off of it for more than a minute.  Stay in the kitchen and shred your pork while you keep an eye on it.  You don't want this stuff to burn or stick to the bottom of your pan so stir frequently!
After about ten minutes of boiling, remove from heat and add to the pork you shredded, back into the crock pot.  Put it to warm to heat the meat back up.  That's it!

This meat would be great used to several ways.  Taco's, Burritos, Soups, etc.   Try it for yourself!  Make a double batch if you'd like and freeze some or use it during the week for several dinners.

Sources: Made a smaller version of Mel's Kitchen Cafe's Chili Verde


  1. I'm totally feeling this for tomorrow! Thanks Sarah!

  2. This looks delicious! I think I'll be printing this one out! Your photos (especially that banana bread) are outstanding!