1 large white onion, sliced
1 can diced tomatoes (no salt added), partially drained
1 can green chilies (preferably from Hatch, NM)
1 tsp chipotle chili powder
1 tsp cumin
1 tsp salt
1/2 tsp garlic powder
1/2 tsp oregano
1 c half and half
2 Tbsp corn starch (about)
Place the majority of the sliced onion on the bottom of a 3-4 quart crockpot. Add half the chilies and tomatoes. Put the pork loin on top and cover in seasonings. Place the remaining onions, tomatoes and chilies around and on top of the roast. Cook on high 4 hours, and on low for as long as you need. (I cooked it on low for an additional 2 hours, but it would have been done after 4 hours on high.)
When the roast is ready, heat the half and half in a 10" skillet. Gradually add the braising liquid from the crockpot to the half and half. Whisk in enough corn starch to thicken into a gravy. This makes a lot of sauce, nearly filling my 10" skillet. That's okay -- it's great with mashed potatoes!
This was delicious -- it was almost like eating a tortilla soup on a plate. I imagine it would also be delicious with chicken instead of pork, or brown rice instead of mashed potatoes.
