Crock Pot Pork and Green Chile Stew


The week before we went on vacation I purposely planned for easy meals that would hopefully include leftovers so I wouldn't need to do a lot of cooking as soon as we got back. The easiest dinners are those made in the crock pot and I had most of these ingredients just hanging around.

Crock Pot Pork and Green Chile Stew
Source: Skinny Taste
Servings: 6
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    • 2 lb. pork shoulder, trimmed of fat
    • 1 tbsp. canola oil
    • 2 tbsp. all purpose flour
    • 1 medium onion, diced
    • 8 oz. canned green chiles
    • 2 tbsp. jalapeno, diced
    • 10 oz. Rotel
    • 1/2 cup low-sodium fat free chicken broth
    • 1 tbsp. cumin
    • 1 tsp. garlic powder
    • salt and pepper, to taste
    • 2 cups cooked rice
1. Cut the pork shoulder into 2" pieces.
2. Heat the canola oil in a large skillet over medium heat.
3. Sprinkle the flour over the pork. Add the pork pieces to the skillet and cook for 4-5 minutes or until browned on all sides. Transfer the pork to the crock pot.
4. Add the onion through garlic powder to the crock pot and stir to combine.
5. Cook on low for 8 hours.
6. Shred the pork with two forks. Serve on top of the rice, seasoning with salt and pepper to taste.

Tom asked why we were eating a stew like meal on one of the hottest days of the year, but other than that, there were no complaints about this dish. It had a really nice amount of flavor and a decent amount of heat to it. And it made leftovers! Win!

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