Slow Cooker Red Chile Pork with Potatoes (6 oz ea)

2 T Extra Virgin Olive Oil
1 c Onions, Raw, Chopped
5 Cloves, Garlic, Minced
1.1 lb Pork Loin Chops, Boneless
4 T Black Pepper
4 T Mexican Oregano (or regular oregano)
8 oz Button Mushrooms, Fresh, Sliced
1 lb Potatoes, Skin On, Diced
6 c Water
2 Cans Tomato Sauce, 15 0z ea.
1 Can Tomatoes, Crushed, 28 0z
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RED CHILE SAUCE (Chile Colorado)
1 T Salt
3 Mild Dried New Mexico Chiles, Stems Removed
3 Hot Dried New Mexico Chiles, Stems Removed
3 c Water

If you'd like a shortcut, you may buy chile colorado sauce in the Hispanic section of most major food markets these days.

For burritos, take 2 fajita-sized tortillas (whole wheat, if available) and place 3 oz toward one end of each. Slightly fold over one side (left or right) to cover the edge of the filling, and roll up the filling, rolling away from you - to form an elliptical tube. (Or, use the super-easy method in the picture above). Cover with your favorite fresh salsa.

NOTE: You can significantly reduce the sodium in this by omitting the salt used in the red chile sauce and by using canned tomato products with no added sodium.

Heat a pan over medium heat, add olive oil and onions. Stir briefly, reduce heat to low and cover. Cook onions just until translucent, but not brown. Remove from heat, stir in garlic, cover and allow to sit 1 minute only.

Set your slow cooker to "High" and layer in the pork chops, pepper, oregano, sliced mushrooms, potatoes and the onion-garlic mixture. Slowly add in the water to cover all (you may use more or less, depending on the size and shape of your cooker). Cover the cooker and allow to cook at least 8 hrs. Remove pork, shred with a fork and return to slow cooker. Stir in red chile sauce (instructions below) and tomato sauce, reduce heat to "Low", place the cover ajar and allow the liquid to reduce to a thick sauce, the consistency of thick tomato sauce.

Meanwhile, you may prepare the red chile sauce at any point and store it until ready to use. Warm a medium sauce pan over medium heat. Place in whole chiles and warm through about 30-45 seconds, stirring slowly with a wooden spoon. Add in the salt and water, then raise the heat until the water comes to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. Remove from heat when softened, and allow to cool slightly - about 10 minutes - before pouring the chiles and water into a blender. Puree well, then strain out skins and seeds either through a sieve or a food mill. If not using immediately, cover and refrigerate overnight.

Serving Size: Makes (8) 6 oz Servings (2 Burritos w/ 3 oz Filling ea)