This is really easy because most of the ingredients come from your pantry except the pork, which I usually buy and freeze so I can defrost whenever and make this. It is a little spicy so you can always top with cheese or sour cream and serve with cornbread to take down the heat. Makes ~6 servings.
Ingredients:
2 lb pork tenderloin (can also use 1 lb pork tenderloin and 1 lb boneless beef chuck steak), cut into 1" pieces
1/4 c all-purpose flour
2 10oz cans rotel (diced tomatoes w/ green chiles), drained
1 can pinto beans, rinsed and drained
1/2 c chopped red onion
2 T chili powder
1 t ground cumin
1/2 t salt
1/2 t garlic powder
1/8 t ground cinnamon
12oz beer
Directions:
In a large zip-loc plastic bag, combine pork and flour, seal, and shake to coat. Mix pork with all remaining ingredients in slow-cooker. Cover and cook on low for 7-9 hours or high for 3.5-4.5 hours.
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