Living with persnickety eaters—admittedly, one is getting better—it’s rare that I, the primary cook at Casa Ralat, have the opportunity to prepare family meals I want. (Hola, cheese pastelillos.) Today is one of those glorious days. I’m preparing slow-cooked pork tenderloin with tomatoes and green chiles, what I call Green Chile Pork. And it’s full of home-cooking cheats. The whole dish is a cheat. My recipe, which originally appeared on the Slashfood website, is below.
Green Chile Pork
One three-pound pork tenderloin
Two 14.5-ounce cans of diced tomatoes
Two 4-ounce cans of diced green chile (heat level is up to you)
One envelope of taco seasoning
Place ingredients in the Crock Pot. Cook on low (8 or 10 hours) or whatever setting time requires until the meat pulls apart easily. Remove meat and skim off top layer of fat. Thicken sauce with cornstarch and water. Serve over rice. Or, skip the rice in favor of tortillas. Garnish to your liking. I prefer a mess of queso fresco, sour cream and cilantro with a spritz of fresh lime juice.