I’m pretty sure I’ve mentioned this before, buy one of my absolute favorite kitchen gadgets is my slow cooker. I recommend everyone get one. I got a really nice one a couple years ago for Christmas and I still just love it.
I tend to use it mostly in the Fall/Winter, even though you’d think it would get a lot of use in the Summer since you can cook lots of things without heating up your kitchen, but that just isn’t how it seems to work out. Maybe because Fall/Winter is more comfort food type weather and slow cookers are good for comfort food? Who knows.
Anyway, the other day I made these delish pork verde rice bowls. I know sometimes pork gets a bad rap when it comes to nutrition, but pork tenderloin is actually a very lean source of meat. It is super tender, low in fat, low in calories, and high in protein (per 3oz serving: 120 cal, 3g fat, 22g protein). It is also an excellent source of vitamins and minerals such as B6, B12, zinc, and iron. According the USDA, a 3oz serving of pork tenderloin is actually leaner than a skinless chicken thigh.
Now that you can eat pork guilt-free, here’s a yummy recipe that makes tons of leftovers.
Pork Verde Rice Bowls
2 pound pork tenderloin (or if you have bad “amount” judgement, 4 pounds, hence all the leftovers)
1 jar salsa verde
½ yellow onion, diced
1 bag frozen corn
1 4oz can diced green chiles
1 15 oz can black beans, drained and rinsed
1 tsp chili powder
1 tsp cumin
Salt and pepper to taste
Cooked rice for serving (brown or white, whatever you want)
Cheese, avocado, sour cream/plain greek yogurt for topping
In a slow cooker, add your tenderloin and cover with entire jar of salsa. Cook for 8 hours on low. When done, shred and let sit in the salsa juices to soak up some flavor. Add salt if needed.
In a skillet over medium heat, add a little olive oil, the onion, corn, green chiles, black beans, chili powder, cumin, and a little salt. Mix together and cook until completely warmed through and the corn is no longer frozen. Taste for salt and pepper.
In individual bowls, add some rice, then top with some pork and some of the corn mixture. Serve with whatever toppings you like.
Store the leftovers in the fridge and make more bowls, or wrap in a tortilla and make a burrito, wrap in a tortilla and top with enchilada sauce and cheese and bake for some yummy enchiladas, serve with eggs in the morning. The possibilities are pretty broad here.