A half pound of ground Mexican Chorizo and a pound of thawed pork made its way into my fridge one day that needed using soon, and Mexican was on my mind. I whipped out the slow cooker and adapted my beef Carne Guisada recipe for pork, and it fed us three times over! —anotherfoodieblogger
pork loin or butt, cut into bit-sized pieces
Mexican ground pork chorizo
cups fresh (or canned) diced tomatoes
medium potato, any kind, diced small
1/2 to 1 pepper from canned chipotle in Adobo sauce, minced small
Juice from 1/2 lime
Large pinch each of cumin, cayenne pepper, and crushed red pepper flakes
Handful of fresh cilantro, chopped
In This Recipe
Prep your pork, chorizo, veggies and such, throw them all in a crock pot, give it a good stir to mix, and cook on low about 8 to 10 hours or high on 4 to 6 hours. Give it another good stir at the end. That’s it! Serve with desired garnishes. (Flour tortillas recommended for sopping up juices.)
Take two: Roll up heated Guisada with grated cheese in flour tortillas and top with with more Guisada over them, then load on the sour cream for burritos!
Take three: Heat up Guisada in small skillet and plop an egg into it and simmer to your liking. Egg in Carne Guisada Heaven!