So I hesitate to call this a recipe, but really, it’s delish. And you could make your own salsa verde and then it’s a LITTLE more recipe-like. 😉 Regardless, it’s awesome, jars or homemade or whatever. I would say this just became a favorite for both of us.
- salsa verde, jarred or homemade
- 2-3 lb pork tenderloin, cubed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 2 tablespoons flour
- 1 tablespoon canola or olive oil
- 1 can black beans, rinsed and drained
- 1 cup of frozen corn
- 1 red pepper, chiopped
Pour salsa in slow cooker. In a large bowl, toss pork, salt, pepper, cumin and flour.
Heat oil over medium high. Brown pork until golden brown, then remove with a slotted spoon and add to slow cooker. Turn on low for 8-10 hours.
Add beans, corn and pepper about 20 minutes before ready to serve.