Ingredients

2 pounds boneless pork roast to 3 pounds trimmed, and cut into 1/2 inch to 3/4 inch cubes
2 Tbsp. vegetable oil
1 can diced tomatoes
7 oz. diced green chile to 12 oz.
2 jalapeno peppers optional, seeded, and minced,
2 garlic cloves mashed, minced
Salt to taste
1/4 tsp. freshly ground black pepper
1/2 tsp. cumin
2 C. shredded Jack, Cheddar, or jalapeno cheese
1/2 C. enchilada sauce or salsa
6 corn tortillas

Cooking Instructions

In a large skillet over medium-high heat, quickly brown the pork cubes in the oil. Drain and transfer to the crock pot. Add the diced tomatoes, chile, peppers, garlic, salt and cumin. Cover and cook on low 7 to 9 hours. Add 1 1/2 C. of the cheese during last 45 minutes. In a 2 quart baking dish, place enough of the pork mixture to cover the bottom. Place 2 or 3 tortillas on top, then more pork mixture. Repeat until pork and tortillas are used, ending with pork. Sprinkle remaining cheese on top and spoon the salsa over the cheese. Bake at 350 degrees for 20 to 30 minutes.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)