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Author Notes: 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
- 1 pound pork loin or butt, cut into bit-sized pieces
- 1/2 pound Mexican ground pork chorizo
- 2 cups fresh (or canned) diced tomatoes
- 1 medium potato, any kind, diced small
- 1/2 cup chopped onion
- 1 tablespoon tomato paste
- 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
- 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!
- This recipe was entered in the contest for Your Best Recipe for Now and Later