Green Chile Lime and Pepita Pork
Time on High: 3 to 4 hours Time on Low: 4 to 6 hours The perfect make ahead dish to serve on a cool Fall or Winter evening. The type of dish which warms both the heart and soul. Large pieces of pork simmered in a green chile and tomatillio spiked broth, the flavors accented with citrus juices and black beans. The green chile pork is accompanied with yellow rice and garnished with toasted pepitas, Mexican chihuahua cheese, and warmed flour tortillas.
2 1/2 Pounds of Pork tenderloins, cut into 1 ½ inch cubes
2 Teaspoons cumin, ground
1 Tablespoon Cajun spices
2 Teaspoons Black pepper, ground
2 Teaspoons Kosher salt
2 Teaspoons onion powder
1 Teaspoon garlic powder
1/4 Cup olive oil
2 Tablespoons ginger-peeled, chopped
1 Tablespoon garlic, chopped
1 Tablespoon Jalapeno-seeded, diced
2 Cups onion, diced
1 Pound Tomatillos-husked and quartered
12 Ounces Orange juice
12 Ounces Beer
2 Limes, juiced
14 Ounces diced tomatoes w/ chilies, canned
2 Ounces green chilies, canned
14 Ounces canned black beans, drained
1 Cup cilantro, chopped
1/4 Cup sage, chopped
4 Cups yellow rice, cooked
1 Cup Chihuahua cheese, small pieces
1/2 Cup pepita
Generously season the pork.
Heat a pot with oil; in batches place the pork into the pot sear the meat for 2 to 3 minutes.
Turn over to brown the remaining sides.
Place the pork into the Crock-Pot® slow cooker.
Place the ginger, jalapeno, onion and tomatillos into the Crock-Pot® slow cooker, stir.
Add the orange juice, beer, lime juice, tomatoes, and chilies.
Cover; set on a High for 30 minutes.
Reduce heat to the Low setting for 5 hours.
45 minutes prior to serving add the beans, cilantro and sage.
Cover; cook until the pork is cooked, adding water if necessary .
Arrange a generous serving of yellow rice on each plate; ladle the pork stew around the rice.
Top of each plate with Chihuahua, pepitas, and sage.