Cuban-inspired Pork Stew
I love to cook in the crockpot but admittedly, one can get tired of beef stew and chili. So, I always look for ways to take the flavors of different cuisines and re-invent them into a recipe that will work in the crockpot.
I also find myself looking for ways to utilize leftovers, especially when I've cooked a roast and I have half a roast leftover.
The recipe I'm including today meets both criteria—Cuban-inspired Pork Stew.
It's something different and you can make it from leftover pork roast OR fresh pork. The only difference is: cook time is 4 hours on “low” if using already cooked pork, and 8 hours on “low” if using uncooked pork.
It's spicy. Serve with some high-fiber tortillas, plus/minus a dollop of sour cream and a fresh green salad on the side.
Cuban Inspired Pork Stew
1 & ½ lbs. Pork, cut into chunky cubes (see note above)
1 can diced organic tomatoes with the juice
1 can chopped mild green chilies
1 onion, chopped
4 cloves of garlic, chopped
Prep crockpot with spray-oil or a crockpot liner.
Combine above ingredients together in the crockpot.
Combine the following seasonings together in a small bowl, then stir into the pork mixture:
1 tsp dried oregano
1 tsp. Cumin
1 tsp. Dried cilantro leaves
½ tsp (adjust to your taste) hot chili powder or cayenne pepper
1 tsp (adjust to your taste) salt
Cook on Low—4 hours if using cooked pork, 8-10 hours if using uncooked pork.