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Mexican meat in a slow cooker

Mexican-Style Pork in the Slow Cooker

A take on a Mexican classic with a fresh, unexpected twist—the bold flavors of Mexican cooking right on your table. It'll please even the most demanding food lovers.

Olesya

Recipe author

Composition / ingredients

Servings:

Pork

500

Onion (2 medium or 1 large)

Tomatoes (2 medium tomatoes or 1 large)

Bell pepper

Beans (1/2 cup dried, or 1/2 can)

0.5

Canned corn (1/2 can)

0.5

Chickpeas (1/2 cup, to taste; not in the original recipe)

0.5

Salt

Ground black pepper (pepper blend)

Vegetable oil (6 tbsp recommended, but I cook without oil)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 9 g

Fats 35 % 11 g

Carbohydrates 35 % 11 g

180 kcal

GI: 91 / 9 / 0

Cooking method

Step 1:

I use dried beans and chickpeas—half a slow-cooker cup of each—and soak them in water overnight. Now let's start cooking our Mexican dish! Boil the beans and chickpeas for about an hour, and prep the rest of the ingredients while they cook.
Step 2:

Cut the pork into small cubes and brown it in the slow cooker for 5–7 minutes on the Sauté setting, stirring as it cooks. Then close the lid and cook on the standard Stew setting (mine runs 1 hour, though I find 30–40 minutes is really all you need).
Step 3:

Meanwhile, prep the rest: slice the onion into half-rings and the bell pepper the same way, then peel the tomatoes and cut them into 4–6 pieces. By now the chickpeas and beans should be done.
Step 4:

Once the slow cooker finishes stewing the meat, carefully transfer it to another bowl and start working through the vegetables one at a time.
Step 5:
This is the step where you'd add oil—though I skip it, since the meat releases enough juice to sauté the vegetables (a splash of hot water works too), so it's up to you. On the Sauté setting for vegetables:
1. Sauté the onion for 5 minutes.
2. Add the pepper and tomatoes and cook another 3–5 minutes.
3. Add the beans and chickpeas, stir, and cook another 3–5 minutes.
4. Season with salt, pepper, and dried spices, and stir.
5. Add the meat back in.
Step 6:

Cook another 3 minutes, then add the half can of corn. If you like, sprinkle in a little sesame. Stir everything, wait 1–2 minutes, and turn off the slow cooker.
Step 7:

Your dish is ready!
Step 8:

Our favorite side to serve it with is rice!