Lightly Spicy PORK STEW * crockpot or stove
2-3 lbs boneless pork loin roast, lean, all fat trimmed off
Kosher salt and pepper to taste
non-stick cooking spray……………..…….........1/4 cup all-purpose flour
1/2 medium onion, diced …………...……......…1/2 to 1 jalapeno pepper, minced
2 cans fire roasted tomatoes…….………........2 small zucchini, sliced
1/2 to 3/4 cup chicken broth (depends on how much meat you use)
2 tsp. cumin (divided)………....………….......……2 tsp chili powder (divided)
2 tsp crushed or minced garlic……….......….. 1 tsp dried oregano (divided)
cilantro & avocado (garnish)
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Line a large rimmed baking sheet with foil, and lightly spray with non-stick spray. Set aside. Cut pork into 1”-2” pieces. Put the flour, with about 1 tsp. Kosher salt, 1/2 tsp. pepper, 1 tsp. each of the cumin and chili powder, and 1/2 tsp. oregano into a large plastic bag. Toss the pork pieces into the bag (I do about 1/3 at a time) and shake until covered with flour mixture. Put in a single layer on the lined baking sheet. Bake at 400, for about 15-20 minutes, or until starting to turn light brown (they’ll shrink, and the fat will roast out of it).
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Meanwhile, cut up your other ingredients and put into the crockpot. Add browned pork to the crock pot (I use a metal spatula, so that the fat drains off); stir so everything is mixed up well.
Cook on LOW for 8 hours or HIGH for 4 hours (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed. Garnish with chopped cilantro and sliced avocado. (good over rice)Serves about 6-8
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