Tex Mex Slow-Cooked Pepper Pork

• 3 lbs pork stew meat cubed
• 1 large green bell pepper - seeded and chopped
• 1 large poblano - seeded and chopped
• 2 large jalapenos - seeded and chopped
• 1 large onion - chopped
• 1 jar salsa verde
• 1 14 oz. can white kidney beans - rinsed, drained
• 1 14 oz. can diced tomatoes with chiles - drained
• 3 tsp minced garlic
• 1 tbsp hot pepper sauce
• 1 tsp ground chipotle pepper
• 1 tsp cumin
• 1 tsp oregano (Mexican, if you got it)
• Cayenne to taste
• Cilantro - minced (optional)
• Sour cream (optional)
• Cheddar cheese (optional)

1. Brown the pork and set aside. Saute the bell pepper, poblano, jalapenos, and onion. Place all ingredients - except the cilantro, sour cream, and chedder cheese - in a crockpot. Cook on low for 6 - 8 hours depending on your schedule. During the last half hour, if you like cilantro, stir in a cup or so. Serve with sour cream and cheddar cheese on the side.

pork stew meat, green bell pepper, jalapeufos, onion, salsa verde, white kidney beans, tomatoes, garlic, pepper sauce, ground chipotle pepper, cumin, oregano, cayenne, cilantro, sour cream, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/tex-mex-slow-cooked-pepper-pork-53073821 (may not work)