I’ve been in a cheesy mood these past few days…. as in 1/3 less fat cream, err, Neufchatel cheese (for those of you as confused as I was, Neufchatel is basically a lower fat and calorie cream cheese and interchangeable with regular cream cheese. Yes!). It all started with needing a cheesy, healthyish soup. Then it turned into needing a cheesyish, savory, Mexican flavored, pork crock pot dish.
Something hearty and filling. Tender and fragrant… Easy… I’m in to easy this week. This prep isn’t as easy as the cheesy, potato, cauliflower, broccoli soup, but it’s only 20 minutes, and that’s still just about as easy as you can get.
I have a traditional carne guisada recipe in my Mexican Spice Kit that I absolutely love that calls for dredging the pork cubes in flour and pan frying, then add fresh tomatillos, spices, and sour cream. It’s sooooo good! This is a spin on that recipe. I used Guy Fieri’s Green and Mean Salsa Verde in this and it has a lot of cumin so I didn’t need to add it to this recipe. If you go with another brand, I’d recommend adding a teaspoon or 2 of cumin powder to taste.
I love pork tender loin in the crock pot. It always falls apart. I also love salsa verde…. Do you? This is my attempt to show you how spoon tender the pork is. Did it work?
Today is Friday and I don’t have much else to say except….. TGIF! We’re going to a friend’s house for dinner tomorrow evening and bringing the dessert- thinking Mexican choco-flan. Can’t wait!
- 1½ lbs. pork tenderloin, cubed bite-sized, sprinkled with salt
- 1 (16 oz.) jar salsa verde (I used Guy Fieri's), divided
- 1 (10 oz.) can Mild Ro*Tel
- 1 cup (1 medium) red pepper, chopped
- 1 cup (1 medium) onion, chopped
- ½ block (4 oz.) ⅓ less fat cream cheese
- 1 tsp. coriander powder
- ½ tsp. each garlic powder, Mexican Oregano
- 1 (4.25 oz.) can chopped green chilies
- 1 (15.5 oz.) can black beans, drained, rinsed
- 1-2 Tbsps. flour or corn starch to thicken (start with 1)
- ½ cup cilantro, chopped
- Place cubed pork sprinkled with salt, half the jar of salsa, Ro*Tel, red pepper, onion, cheese, and spices in a crock pot.
- Cover and cook on low 6-7 hours or high 3-4.
- Whisk in remaining salsa, green chilies, black beans, and flour/corn starch. Cover and cook 15-20 minutes.
- Stir in cilantro.
- Serve on it's own or over rice.