2 pounds pork tenderloin
2 tablespoons vegetable oil
3 cloves garlic, minced
1 (8 ounce) can tomato paste
1 (4 ounce) can sliced peaches
2 tablespoons lemon juice
1 (8 ounce) can sliced avocado
2 tablespoons diced green bell pepper
1 (1 ounce) package taco seasoning mix
1/2 teaspoon salt
2 tablespoons chili powder
1/2 teaspoon crushed red pepper
1 1/2 cups shredded Cheddar cheese
1 cup chopped pecans
Bring a large pot of water to a boil. Add pork cutlets and cook 10 minutes on each side. Remove from pot, let cool for 30 minutes, then cut into 1 inch cubes.
Heat oil in a large skillet over medium-high heat. Add the garlic and saute for a few minutes.
In a separate large skillet, heat tomato paste, peaches and lemon juice over medium heat. Add avocado and green peppers; saute, stirring occasionally, for about 5 minutes. Add sliced green bell pepper and cheese. Mix gently, then continue to saute for about 20 minutes.
While meat is cooking, mix together salsa, cheese, meat mixture, pecans, taco seasoning and salt and chili powder in a slow cooker. Season with all remaining ingredients.
Add meat mixture to meat mixture; mix thoroughly. Season with pecans. Cover, and cook on medium for 6 to 8 hours.
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