I may have posted this recipe some time back, and if so, then my apologies for duplication. It’s another of those incredibly simple dishes that is packed with flavor, can be used with round steak instead of pork and can be made mild or spicy, depending on your personal taste. It’s about an hour and twenty minutes between prepping and cooking, although because it is braised, you can cook it for longer, and I’m sure adapt it for the slow cooker.

Ingredients: 1 pork tenderloin cut into medallions, cubes or strips (1 to 1.5 pounds); 1 small onion or half medium onion, chopped; two cloves garlic, minced; 1/2 teaspoon of cumin; 1 cup chicken or vegetable broth; 1/4 cup white wine; 1 poblano chili, chopped; 1 small can diced green chilies; 1-2 fresh jalapenos, minced; 1 Serrano chili, chopped; 1 Ancho chili, chopped; and 1 of however many other chilies you wish to add. Mince the hot ones and chop the mild ones. (I once did seven kinds.) The amount of heat will depend on which hot chilies you include. We usually use two dried red peppers, or one chipotle in adobo sauce.

Brown the pork over medium heat in a tablespoon of olive oil for approximately 5-7 minutes. Remove and add onion, the chilies, and a little white wine or broth if you need more liquid. Sautee the vegetables for 3-4 minutes over medium low heat until they are soft, then add the garlic and cook for 2-3 minutes. Return the pork to the skillet, add the liquid, and cumin and stir everything together. Salt and pepper to taste. Bring to a boil, then reduce heat to low, cover and simmer for an hour. Stir occasionally, spooning the mixture over the pork.

We usually serve it with rice and black beans, although it would go well with a vegetable medley if you are watching carbs.