Now I am pretty much incapable of following a recipe exactly as written, so I did do a few things differently. Due to having a busy schedule and only two days free I had to multi-task where I could, so the pork loin was cooked in the crock pot on Saturday.
One large Pork Loin
1 12oz bottle of Hornsby's hard apple cider
1 Onion chopped up
Crock pot on low and I was off for the next six hours checking out off campus student housing for the fall semester.
When I got home the pork was done so I turned it off to cool. A few hours later I cut the pork into two large pieces one to use for the Green Chile recipe and the other for use in another dish. I saved the juice from the crock pot as well as removed and discarded any surface fat).
I should note that I have an 8 qt crock pot - It was the biggest I could find and I absolutely love it. So adjust your recipe accordingly.
I completed the recipe Sunday morning as I had a PLR appointment in the afternoon and I wanted to give the flavors plenty of time to meld as indicated in the recipe.
Green Chili Pork Recipe
2 -3 lbs pork roast
2 tablespoons cooking oil - Olive Oil
1 large chopped onion
1 head minced garlic
6 tablespoons flour
1 can diced tomatoes (I like to use Rotel with green chiles) MILD
2 cups diced green chilies (505 green chilies in the jar are my fav) - Used Herdez Salsa Verde Instead
3 large tomatillos, husks removed and chopped
2 - 4 teaspoons jalapenos or habeneros (optional, but recommended) - NOPE we are wimps
5 cups chicken broth - Reserved Liquid from the Crock Pot
2 tablespoons ground cumin
2 tablespoons ground chili powder
So I chopped the onion and minced the garlic and cooked in Olive Oil.
I added a bit more Olive Oil when I added the flour and mixed it together.
Then I added the Reserved Liquid from the crock pot and let simmer until thick, I then added:
1 jar of Herdez Salsa Verde
1 small can of Green Chiles (only type of green chiles they had at my store which led me to the idea of adding the salsa verde)
1 can of Rotel - Mild (undrained)
I did not use the two cans of tomatoes so pretend they are not there :)
I cut up the pork into bite size pieces and added it to the pot along with the turmeric, cumin, and chili powder.
I let simmer under the watchful eye of the Hubby (and cautioned him not to eat until I got home) as I ran out for a bit to participate in my favorite activity.
When I got home at 5 pm we sat down to a wonderful dinner.
I served it with half a tortilla shell cut into wedges and a dollop of Creme.
5 Stars - Tangy and Flavorful with just an edge of heat. We loved it. This recipe is a Keeper. Check out Dad's Eats for some of his other recipes and let me know your results if you decide to give one a try.