1 two pound boneless pork loin roast, cut into bite size chunks
salt and pepper to taste
2 fresh green chiles, fine diced
1 small onion, diced fine
2 garlic cloves, minced
1 and 1/2 teaspoons dried ground cumin
1/2 teaspoon dried ground oregano
4 cups chicken stock or broth
2 cans cannellini beans, drained
8 ounces manchego cheese, grated |
Combine pork, salt, pepper, chiles, onion, garlic, cumin, and oregano in your favorite crock pot. Stir well and add chicken broth. Cook on low heat until tender and flavorful, about six to eight hours. Stir in beans and cheese during the last thirty minutes of cook time.
Note: Navy beans or great white northerns may be substituted for cannellinis. You may also substitute manchego with a white cheese of your choice.
This recipe serves six to eight people. |