INGREDIENTS
- 1 tablespoonvegetable oil
- 1 medium onion, diced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 3 cloves garlic, minced
- 1 3/4-2 lbspork tenderloins , cut into 1/2 inch cubes (2)
- 1 (15ounce)can diced tomatoes with jalapenos
- 1 (4ounce)can diced green chilies
- 1 (32ounce)package chicken broth
- 1/2 cup crushed tortilla chips
- 1 (8 3/4ounce)can corn kernels, drained
- chopped fresh cilantro
DIRECTIONS
- In large skillet, heat oil over medium-high heat.
- Add onion and cook until softened, about 6 minutes.
- Stir in chili powder, cumin, and garlic; cook 1 minute more.
- Transfer to slow cooker and add pork, tomatoes, chilies, broth, and tortilla chips.
- Cover and cook 4 hours on high.
- Stir in corn.
- Ladle into serving bowls and garnish with cilantro.
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