I came about this recipe because I had some left over pork tenderloin. I know this looks like a lot, but it is well worth the effort. The crock pot does most of the work for you, and you can always cook the meat and save it for another nite.
★★★★★ 1 vote
4 to 6
Slow Cooker Crock Pot
green chiles, canned
diced tomatoes, with italian seasoning, 14 oz.
roma or plum tomatoes
garlic bulb, top cut off
chipotle peppers, finely chopped
onion, large, sliced
mexican style corn, cans, drained
thousand island dressing
monterey jack cheese with jalapeno peppers, shreded
1Place pork in a crock pot with the next 8 ingredients. Use enough water to cover the pork. Set the crock pot on low for 8 hours or high for 4 hours.
2Roast the bulb of garlic; cut the top off, sprinkle a little oil on it, wrap it in foil, cook at 400 for 35 to 40 minutes. Take it out and let it cool off.
3While the garlic is cooling off, roast the tomatoes under the broiler. Keep an eye on them. Once they have cooled, peel the skin off, cut the core out and put in a large mixing bowl along with the cooled garlic. Place chopped chipotle peppers in the bowl and blend thoroughly. I find it easy to put it all in a blender and fire away. Set aside.
4Once the roast is done, take it out and let it rest. Discard the bay leaves, but spoon out all the other goodies from the crock pot. Discard the left over juice.
5Take the large onion, cut it in half, then slice into medium to thin slices. Place in a large pan with a little oil and cook for a few minutes. Add the pork and shred it with a fork if it isn't already falling apart in the pan. Once the pork and onions are mixed, add the tomato mixture. Cook on low heat for about 15 minutes.
6While the pork mixture is cooking, drain the corn and dump into a bowl. Pour the thousand island dressing over the corn and mix.
7Heat your tortillas or leave them cold. Serve the pork, corn, sour cream, and cheese. Enjoy!