I wanted to make something in the crock pot for a ‘taco’ party we had on Saturday night, but wanted something different. This recipe is great because it’s easy: you throw everything into the crock pot, and you can spoon the goodness into steamed collard green ‘shells’, romaine lettuce shells, over squash, or on your eggs (like I did this morning!). Very versatile and SUPER TASTY!
The original recipe is based off of Sarah Fragraso’s Chili Colorado, which you can find here. All I did was make it a bit easier for a weeknight. Note, I made mine in a six quart crock pot – and filled that bad boy. I suggest doing the same and then freezing it for a later meal!! How fun is that?
- 4 tbsp ground cumin*
- 4 tbsp Mexican Oregano*
- 3.5 tbsp New Mexico Chile Spice*
- 2.5 tbsp California Chile Spice*
- 2.5 tbsp Chile de Arbol Spice*
Note: The spice ‘heat’ on this recipe was perfect for my family. NOT super-hot. If you are hesitant, you can ALWAYS cut it down to start and add more spice later!!
- 1 large yellow onion (or 2 small-medium), pulsed in food processor
- 8 garlic cloves, pulsed in food processor
- 1-2 cups chicken or veggie broth
- 2 – 14oz cans tomato sauce
- 1 – 6oz cans of tomato paste
- 2-4 tablespoons coconut oil or avocado oil
- 3-4 lbs pork tenderloin, cubed
- Black pepper and sea salt to taste
- Have your crock pot out and waiting…
- Mix all spices together in a bowl.
- Take pulsed onion and garlic, broth (start with one cup), tomato sauce, and paste and place in crock pot.
- Toss in all spices, mix well.
- Heat oil in a large skillet.
- Brown all sides of cubed pork. Salt and pepper while stirring around.
- Toss in pork to crock pot, mix well.
- Turn on high for 4-5 hours, or, turn on low for 8-10.
- Test flavor, add more spice if needed.
- Serve with avocado, fresh cilantro. Toss in a lettuce cup or over spaghetti squash. Delicious!
*I use El Guapo brand for all the spices, found at most major grocery stores, and cheap.