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Sunday, January 20, 2013

Crockpot Green Pepper Pork

I'm working through the stash of garden veggies I froze this fall instead of canning or dehydrating.  Right now, it's bell peppers.  The frozen ones work well in this dish because they're meant to stew very soft anyway (and you lose the crunch when you freeze peppers).  You can of course make this with fresh peppers.

I served this dish over rice, but you can also put it in tortillas as a wrap or serve it with biscuits or cornbread.

Crockpot Green Pepper Pork
Makes 4-6 servings

2 lbs. pork shoulder or boneless country style ribs, extra fat trimmed
Olive oil or bacon fat
2 bell peppers, chopped
4 oz. can mild green chiles
1 onion, chopped
1/2 cup water
1/2 cup sherry
2 tsp oregano
1 tsp salt
1 large handful parsley or cilantro chopped
To serve: tortillas, cornbread or rice

To prep ahead, combine bell peppers, chiles, onion, water, sherry, oregano, salt and herbs.  Cut pork into large chunks.  Fridge or freeze pepper mixture and pork in separate containers

You can put the pork and pepper mixture into a crockpot frozen.  Or, if you have time, thaw the pork and brown in a skillet in a couple tbsp of olive oil or bacon fat.  Put in the crockpot and add the pepper mixture (thawed or frozen).  Cook 8-10 hours on low.

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