Pork Verde

Another little treasure for the Crockpot.  I will get this ready the night before and stick it in the fridge.  My hubby will put it on the next morning, and dinner is done when I get home.  It's  a beautiful thing.  My Dad loves this one, too- just like mom use to make!

3 lb. pork sirloin roast, cut into cubes
1 medium onion, diced
1 cup minced cilantro
2 ears of corn, remove kernels
4 garlic cloves, minced
3 T. vegetable oil
1 large can of green enchilada sauce (or 2 small ones)
2 jalapeno peppers, seeded and chopped **
flour tortillas (for serving)

In a large skillet, saute the pork and onions in small batches in the oil until browned. Transfer to the Crockpot. Next, in the same pan, saute the corn kernels, and garlic for a little bit. (It's ok if there are a few onions left in the pan- It's all good!) Add the cilantro and wilt. Add corn/cilantro/garlic mixture to meat in the Crockpot. Add the enchilada sauce and jalapenos. Stir.

Cover and cook on low for 6-8 hours until the meat is tender. Serve wrapped in tortilla.  YUMMY!!

**Callie's notes:  I am a total lightweight, and LEAVE OUT the jalapenos.  There is enough heat for me in the enchilada sauce, but if you like heat- by all means add the jalapenos! Ole!