2 to 3 pounds boneless pork loin roast, trimmed, cut in 1/2- to 3/4-inch cubes
2 tablespoons vegetable oil
1 can diced tomatoes
7 to 12 ounces diced green chile
2 jalapeno peppers, seeded and minced, or to your taste
2 cloves garlic, mashed and minced
salt to taste
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 cups shredded Jack, Cheddar, Mexican blend, or jalapeno cheese
1/2 cup enchilada sauce or salsa
6 to 8 corn tortillas*
PREPARATION:
In a large skillet over medium-high heat, quickly brown the pork cubes in the oil. Drain and transfer to the slow cooker/Crock Pot. Add the diced tomatoes, chile, peppers, garlic, salt and cumin. Cover and cook on low 7 to 9 hours; add 1 1/2 cups of the cheese during last 45 minutes.
In a 2-quart baking dish, place enough of the pork mixture to cover the bottom. Place 2 or 3 tortillas on top, then more pork mixture. Repeat until pork and tortillas are used, ending with pork. Sprinkle remaining cheese on top and spoon the salsa over the cheese. Bake at 350 degrees for 20 to 30 minutes.
Pork enchilada casserole serves 6.
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