Cooking with Mary
Aug. 22, 2018
1 ½ lbs boneless Pork Loin Roast cut into 1 inch pieces
1 tbs Chili Powder
2 cloves Garlic, minced
½ tsp ground Chipotle Chile Pepper (optional)
½ tsp ground Cumin
¼ tsp Salt
1 tbs Canola Oil
2 14.5 oz cans unsalted Diced Tomatoes, undrained
1 15 oz can unsalted Black Beans, rinsed and drained
1 8 oz can unsalted Tomato Sauce
1 cup frozen whole kernel Corn
1 medium Mango, halved, seeded, peeled and chopped
¼ cup fresh Cilantro
¼ cup Red Onion slivers (optional)
In a medium bowl combine pork, chili powder, garlic, ground
chile pepper, cumin and salt; toss to coat meat. In a large
nonstick skillet heat oil over medium-high heat. Cook half
the pork in hot oil until browned on all sides, stirring
occasionally. Transfer pork to a 3 1/2 or 4 quart slow cooker.
Cook remaining pork and place in slow cooker.
Add tomatoes, beans, tomato sauce, and frozen corn to pork in
slow cooker. Cover and cook on low-heat setting for 4 to 5
hours or on high-heat setting for 2 to 2 ½ hours.
For topping, combine mango, cilantro and onion and spoon
over each serving.