2 1/2 pounds pork chops and trimmed of fat/bone (2lbs of chops after all said and done)
Few T of EVOO
1/2 cup Chicken Broth
1 can Light Kidney Beans (Rinsed and well drained)
2oz Jalapeno Slices, seeded (Jarred & tamed)
About 1 and 1/2 cups Onions, chopped
1 cup Spinach, chopped
2 cans Tomatoes with MILD Green Chiles
2 T Fresh Garlic, minced
1 T ground Cumin
1 T dried Oregano
1 T Basil
Salt, to taste
Course Black Pepper, to taste
2 teaspoons fresh Lime Juice
Spoon of Sour Cream on top for serving
Season Chops with salt pepper. Heat about 1T EVOO in pan. Cook pork til browned, About 8 minutes.
Cut up meat. Add to the crock pot (Get all those juices in there), then deglaze* the pan with 75% of the 1/2 cup of broth, and pour it over the meat.
Quick wipe pan. Add more EVOO, saute onions til they start to brown. Add minced garlic, saute. Add ground cumin and oregano, saute about 1 minute.
Add cans of Tomatoes with Mild Green Chiles, add jalapenos, simmer about 5-10 minutes, until most of the liquid evaporates.
Add mixture to crockpot, stir in 2 teaspoons of lime juice. Add rest of broth to the pan and deglaze again. Pour into crockpot. Add kidney beans and spinach. Cook on low for 4-6 hours. Eat plain, with rice, leftovers on taco shells.
*Deglaze means adding liquid to pan to loosen and dissolve food particles that are stuck to the bottom. Flavorful mixture.
Healthier Options: Use Chicken