Tales from the Belly

This is one of my favorite Crockpot Recipes.  I remember my  mom making it and finally got the recipe from her.  I showed it here on the serving dish, but I always serve it over rice.  I love that I can just throw it in the crockpot and be done!

Ingredients

1 1/2 lb Pork Steak cut into 1/2 inch strips

2 tbs Oil

1 Large Onion sliced

1 Small Green Pepper sliced

1 4 ounce Can of Mushrooms

1 8 oz can Tom Sauce

3 tbs Brown Sugar

1 1/2 tbs Vinegar

1 1/2 tsp Salt

2 tsp Woozy

Directions

Brown pork in oil-drain on paper towl

Try and keep up with this one….throw everything in the crockpot, cover and cook on low for 6-8 hours or 3 on high

Serve over white or brown rice…yummy!

1/2 cup all-purpose flour
3 tablespoons chili powder
2 teaspoons salt
1 1/2 teaspoons ground cumin
2 pounds boneless pork loin, cut into 1-inch cubes
2 tablespoons oil
1 large onion, diced
4 garlic cloves, minced
2 (16-oz.) cans kidney beans, undrained
2 (16-oz.) cans whole kernel white corn, drained
2 (10-oz.) cans diced tomatoes and green chiles with lime juice and cilantro, undrained
2 (4.5-oz.) cans chopped green chiles, undrained

1. Stir together first 4 ingredients. Reserve 2 Tbsp. flour mixture. Dredge pork in remaining flour mixture.
2. Cook pork in hot oil in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until browned. Add onion and garlic, and sauté 5 minutes.
3. Stir in kidney beans and next 3 ingredients, and bring to a boil. Sprinkle with reserved 2 Tbsp. flour mixture, and stir until blended. Cover, reduce heat to low, and cook, stirring occasionally, 30 minutes. You can let this simmer for hours for a party.  I serve it over rice.