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
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Ingredients
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1 pound
pork loin or butt, cut into bit-sized pieces
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1/2 pound
Mexican ground pork chorizo
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2
cups fresh (or canned) diced tomatoes
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1
medium potato, any kind, diced small
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1/2 cup
chopped onion
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1 tablespoon
tomato paste
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1/2 to 1 pepper from canned chipotle in Adobo sauce, minced small
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Juice from 1/2 lime
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Large pinch each of cumin, cayenne pepper, and crushed red pepper flakes
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Handful of fresh cilantro, chopped
Directions
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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.)
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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!
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Take three: Heat up Guisada in small skillet and plop an egg into it and simmer to your liking. Egg in Carne Guisada Heaven!
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