Ingredients
3 cups pork (cubed and fried)
1 large onion, chopped
8 ounces diced green chilies
32 ounces salsa
8 ounces diced jalapenos
flour
salt
pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut up pork into cubes, place in large ziplock baggy with 3 tablespoons of flour, salt and pepper to taste. Shake bag until pork is completely covered. Place pork in pan and brown, then add onions. Take mixture and place in crock pot turned on high. Add enough water to cover meat, then add chiles, salsa and jalepeno. Keep crock pot on high for one hour, then turn to lowfor 4 - 5 hours stirring often. Serve with Warm buttered tortillas. Enjoy.