Chile Pork Rojo Crockpot Recipe

Growing up, my mom always introduced me to various cultures of food: Mexican, Indian, Thai, etc. she was (and is) always trying new recipe; all of which are delicious!

Not only was she trying new recipes, she was interpreting them, altering, and making them her own personal creations.

On Wednesday I caught her, yet again, creating a wonderfully scrumptious meal.

She calls it Chile Pork Rojo, a rendition of her experimenting with Chile Verde.

So you can have a little taste of what it was like eating at my house growing up, my mom graciously provided the recipe.



6 servings

Kathy’s Chile Pork Rojo Recipe (click for print friendly version)

2 lbs cubed pork

1 16 oz. can diced tomatoes or tomatillas

4-5 canned and pickled Jalapeños

(reserve 1/3 cup of the juice)

1/2 cup onion

1/2 cup cilantro

4 cloves garlic

1 cup water

1 Table spoon cumin

1 Teaspoon salt

1/4 Teaspoon pepper


Cotija cheese

White rice

Chopped green onions

Sour Cream


  1. Brown the pork in a skillet.
  2. Put all the ingredients (minus the pork) in the blender and pulse until it is liquefied.
  3. Place the pork in a slow cooker and pour the blended ingredients on top.
  4. Cook on high for 3-4 hours.

You can serve it over rice and garnish with crumbled Cotija Cheese, green onion and sour cream. To make it less spicy, remove seeds from Jalapeños. Yummy!!!


Do you have any recipes your mom made when you were growing up? Share them with me!


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3 thoughts on “Chile Pork Rojo Crockpot Recipe

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