We're still dealing with this endless snowy freezing winter here in Chicago/Chiberia/Narnia, just like most of the country. I know it's all we've been hearing and complaining about since November so instead of writing an essay on my suffering I will quickly move on, sound good?
Because of {insert essay on suffering}, for the past four months I've been on a warm, cozy, comforting, eat-it-snuggled-on-the-couch kind of dinner kick. Translation: lots of soup, and lots of Crockpot usage. This particular recipe was so easy yet delicious that I wanted to share! The original can be found here, but I adapted it to be even easier because my favorite kind of Crockpot recipes are the "dump it and forget it" kind, not the ones where you have to pre-sauté the ingredients. I mean, who has time for that--it defeats the purpose of a slow cooker. If I know Ben and I are both going to have a long day, I'll take some time the night before to prep the crock, store it in the fridge overnight, and then plug it into the cooker in the morning! Coming home to a delicious smelling house and dinner ready and waiting for you is the best.
Shredded Pork and Chile Stew
Adapted from Kalyn's Kitchen
Serves 4
Ingredients
-3-4 pork chops
-2 cans diced tomatoes
-2 cans Rotel
-1/2 cup water
-1 onion, chopped
-4 cloves garlic, chopped
-1 T cumin
-1 T chili powder
-1 T oregano
Dump everything in the Crockpot, give it a stir, and cook on low for 6-8 hours. Shred the pork and serve with a squeeze of lime! If you're feeling fancy, cilantro, a dollop of sour cream or plain Greek yogurt, shredded cheese, and diced avocado would also be excellent toppings. Oh and cornbread on the side, obviously.
Enjoy!