Quick Healthy Mexican Pork Crockpot Recipe Meal Cinco De Mayo

This light elegant Mexican pork crock pot recipe is easy to make and can be adjusted to feed as many people as the table will hold. It makes a healthy, festive main dish for a Cinco de Mayo party, but is delicious any time of the year. Serve with plenty of warm flour tortillas, slices of avocado, lime, onion and fresh cilantro and let people make their own tacos. Be sure to offer it alongside a pot of authentic Mexican rice.

Mexican Pork Crockpot Recipe

Ingredients:

  • 3-pound pork tenderloin
  • 1 can Rotel tomatoes
  • 1 can Rotel cilantro and lime tomatoes
  • 1-2 cups low fat chicken broth
  • 1 small onion, diced
  • 3 cloves garlic, chopped
  • 2 limes
  • 1 tablespoon olive oil
  • Fresh cilantro
  • Tortilla
  • Avocados

Directions:

  1. In a heavy saucepan, saute the onion and garlic in the olive oil over medium heat for about 10 minutes.
  2. Pour the onion/garlic mixture into the crockpot and then add the pork, tomatoes, chicken broth, 1/4 cup fresh, chopped cilantro and the juice of one lime.
  3. Cook on low heat for 4-6 hours.
  4. Use two forks to shred the pork in the crock pot and mix it together with the ingredients it cooked with.
  5. Serve immediately.

Authentic Mexican Rice Recipe

Ingredients:

  • 1 cup uncooked rice
  • 3 cloves garlic, chopped
  • 2 cups low fat chicken stock
  • ½ small sweet onion, diced
  • ¼ cup tomato sauce
  • 1 large tomato, chopped
  • 1 teaspoon cumin powder
  • 1 chili pepper, sliced lengthwise
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh cilantro

Directions:

  1. Heat the oil in a heavy saucepan over medium temperature. Add the rice and brown it in the oil, stirring constantly for about 5 – 10 minutes.
  2. When the rice is almost fully browned, add the garlic and continue to stir until mixed.
  3. Pour in the chicken stock followed by the remaining of the ingredients and mix well.
  4. Cover with a lid that has a small air escape vent and turns the heat down to low.
  5. Simmer for the 20 to 30 minutes, lifting the lid after 20 to see if it is all the stock has been absorbed.
  6. The rice is ready when the liquid is gone, it looks fluffy and the grains are split. Do not disturb the rice by lifting the lid or stirring it as it cooks.
  7. When ready to serve, stir and adjust the spices. Garnish with fresh chopped cilantro.

Both of these dishes pair well with sangria or margaritas.