SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 366.1
  • Total Fat: 5.1 g
  • Cholesterol: 44.8 mg
  • Sodium: 1,420.9 mg
  • Total Carbs: 53.4 g
  • Dietary Fiber: 10.6 g
  • Protein: 25.6 g

View full nutritional breakdown of Heiße Kartoffel-Schweinefleisch calories by ingredient
Report Inappropriate Recipe

Heiße Kartoffel-Schweinefleisch

Submitted by: TIMANTEC

Introduction

Slow cooker pork - This is not an actual German dish, it only has a German name due to the fact that it is a participant in the Witness Protection/Relocation Program. Slow cooker pork - This is not an actual German dish, it only has a German name due to the fact that it is a participant in the Witness Protection/Relocation Program.
Number of Servings: 6

Ingredients

    Pork Tenderloin, 1 piece
    Beans, black, 2 cup
    Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 7 serving (only 1/2 of juices)
    Garlic, 5 tsp
    Onion powder, 1 tsp
    Pepper, black, 1 dash
    Ortega Diced Green Chiles, 14 oz
    Fred Meyer Thick & Chunky Salsa - Medium (1 srv = 2 tbsp), 2 serving
    Baked Potato (baked potatoes), 4 potato (2-1/3" x 4-3/4")

Tips

You may, if you desire, add some red pepper flakes to add even more spice to the dish.


Directions

Spray pot with non-stick cooking spray.
Place pork in bottom of pot.
Season with onion powder and black pepper.
Drain and add Black Beans around pork.
Add diced chilies (1/2 on pork and 1/2 over entire pot contents).
Drain 1 can of tomatoes and add directly over pork.
Add other can of tomatoes over entire contents of pot with juices.
Add minced garlic.
Add Salsa.
Cover and set on High.
-----
At some point prior to serving (preferable at least an hour or so before-hand):
Preheat oven to 400 degrees F.
Wash/scrub and poke holes in 4 potatoes.
Wrap in tin foil.
Place on middle rack of oven.
Bake for about an hour.
After removing from oven and allowing to cool a bit, open the potatoes and scoop out the baked goodness.
-----
When the potatoes are ready to be assimilated into the dish, break up the pork into smallish chunks.
Then add and mix in the baked potato guts.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user TIMANTEC.






Great Stories from around the Web


Rate This Recipe