Mexican pork stew

This is a perfect example of how taking a little extra time will produce a superior dish, but if you don't have the time it is still a good meal. The first time I made this I just didn't have the time to sear the meat. The meat was a little dry, but it was still a good meal. If you have the time, brown the meat, but don't worry if you don't. Serve over rice or as a filling for tacos.

  
    Recipe serves
    Active time
    Total time
  

    6 people
    20m
    6h 20m
  

  
    Special equipment needed
  
    Heavy skillet
  
    Slow cooker

  
    Ingredients
  
pounds boneless pork sirloin roast or Boston butt, cut into 1-inch cubes
  
tablespoons of vegetable oil, if browning the meat
  
large onion, chopped
  
celery stalks, chopped or sliced
  
jalapeño chiles, sliced, seeded if desired
  
28-ounce can chopped tomatoes
  
tablespoons chili powder
  
tablespoon oregano
  
1/2 - 2 teaspoons salt
  
    1/2 teaspoon cayenne pepper
  
    1/2 teaspoon pepper
  
tablespoon Worcestershire sauce
  
tablespoon mustard

  
    Instructions
  
    • Heat 1 tablespoon vegetable oil in a heavy skillet. Brown the pork in several batches without crowding the pan. When the meat is browned, add it to the slow cooker. Add more oil as necessary.
  
    • While the meat is browning, add the remaining ingredients to the slow cooker. Mix thoroughly. Turn the slow cooker to Low. When the meat is browned, add it to the slow cooker draining away the fat if desired, and stir to combine. Put the lid on and cook for 6 hours. Alternatively, cook on High for 3 - 4 hours.

  
    Variations
  
    • Add cumin and/or chipotle powder.
  
    • Add a chopped green or red bell pepper.

  
    Storage
  
    • This can be made 3 - 4 days ahead. Cover and refrigerate or freeze for 3 - 4 months.

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