Ingredients
- 3+ lbs Pork Tenderloin
- 3-4 jalapenos sliced (reserve one)
- 1 medium Onion - Sliced
- 4-6 cloves Garlic - Sliced
- 1 can diced tomatoes
- 1 container roasted green chiles or 4-5 Roasted green chiles skins removed and chopped
- 1/2 teaspoon Cumin
- 14 oz jar 505 Green Chile Sauce
- 1-8 oz can Salsa Verde Salsa Verde
- Salt, Pepper, Garlic powder, chile flakes, red chile powder - to taste
- Mrs Dash Garlic & Herb and Extra Spicy - to taste
- 1+-8 oz can pinto beans washed and drained
- 1-14 oz can Hominy, drained
Directions
- Remove all fat from the Tenderloin. Save large whole pieces of the fat.They will be put in the stew for flavor, but removed and discarded after cooking.
- Cut the Tenderloin into approx 1" pieces, 1/2" thick.
- In an oiled frying pan, brown the meat. You may have to remove the juices halfway through to let the meat properly brown. Stir frequently. Save the juices and once the meat is browned, pour back into the pan and remove heat.
- Saute the onions, add garlic and green chiles near the end and cook for another 2 minutes.
- Pour meat into a large crock pot, add onion mixture, Salsa Verde, add seasonings.
- Cook in Crock Pot to 2-3 hours on high heat.
- Add diced tomatoes, pinto beans, Hominy and Cumin.
- Add last sliced jalapeno.
- Cook another 30 minutes and adjust seasoning.
- Remove large pieces of fat and discard. They were just used for flavor.
- Serve with shredded cheese and tortillas.
