South American Pork
South American Pork
1 pork tenderloin up to 3lbs.(although any cut of fresh pork will do nicely)
1-2 cans of green chiles
1 can enchilada sauce
1 can jalapenos
1 can black beans
1 can red beans (we use spicy)
1 can Mexican diced tomatoes
Directions:
1. Put all of this into a dutch oven. I usually mix all the canned ingredients together first.
2. Cook over slow heat, 6-8 charcol on bottom and 12-14 on top, for at least 4 hours.
3. Pull meat apart into bite size pieces and serve with flour tortillas, warmed over the campfire, and a variety of condiments. We like sour cream and cheese.
I have used fresh picnic, shoulder roast, country style ribs, sirlon roast. Just cut off as much fat as possible.
My son started making it in our crockpot years ago and it is a keeper.