I struggled to find a name for this creation. Whenever I cook pulled pork, Hubby gets tired of it before it is all gone. I searched the internet for recipes using pork and revised one I found for a Mexican pork stew. The finished product can be served over rice, on buns, or used as a stuffing for burritos in steamed flour tortillas. Hubby prefers on buns or in tortillas. Add canned mixed vegetables, and you have a hearty stew. Add canned black beans and serve as Chile.
Ingredients
1 pound of leftover pulled pork
1 can dice tomatoes with Chile peppers
1 small onion finely chopped
1 clove garlic crushed
1 teaspoon each oregano and cumin
Directions
Put all ingredients in the crock pot and cook until onions are tender and mixture is bubbly, about 1 hour on high.
Excellent topped with cheddar cheese.
Note: If meat seems dry, add a little water and stir. This should also freeze well for those of you who like to cook ahead.
Ingredients
1 pound of leftover pulled pork
1 can dice tomatoes with Chile peppers
1 small onion finely chopped
1 clove garlic crushed
1 teaspoon each oregano and cumin
Directions
Put all ingredients in the crock pot and cook until onions are tender and mixture is bubbly, about 1 hour on high.
Excellent topped with cheddar cheese.
Note: If meat seems dry, add a little water and stir. This should also freeze well for those of you who like to cook ahead.
