Carne Verde

This is one of our favorites. Unfortunately this year it was too favorite and we're a little sick of it, but by next fall it will be tops again. We used to make it on the stove with pork shoulder and it would take forever, but using pork tenderloin and the crock pot makes the recipe a piece of cake! Sometimes we serve it over rice with a little queso and other times we serve it taco style with some corn tortillas.



2 pounds pork tenderloin
1 onion, diced
1 garlic clove, minced
2 jalepenos, minced
1 yellow bell pepper, diced
1 1/2 cups chicken broth
1 tablespoon cumin
salt and pepper to taste
1 jar salsa verde (we tend to like the cheaper Mexican kinds)
1 can red beans, rinsed

Heat a small amount of vegetable oil in a large stock pot until very hot, and sear pork for 1-2 minutes. Remove pork and set aside.
Add onion, garlic, jalepeno, and yellow bell pepper and saute until soft, approximately 5 minutes.
Add the veggies, pork, chicken stock, cumin, salt and pepper, and salsa verde into slow cooker and simmer for 90 minutes.
Add the red beans and simmer an addition 30 minutes until pork is tender and sauce is thick.
Serve with corn tortillas, cheese, chips and salsa. Add any hot sauce for desired flavor/heat.