Chicana...mexican I Think?

READY IN: 8hrs 20mins
Recipe by bmxmama

This recipe was given to me by my friend Sherri. I have sometimes roasted the veggies before adding them to the pot, and I usually add the 6 cloves of garlic, but that is optional if you don't like garlic as much as I do. If I can find good fresh tomatoes, I use those instead of the canned ones. I also take the seeds out of the jalapenos, as my kids can't handle the heat but love to eat it. I hope you enjoy this dish as much as my family does.

Top Review by Latina Tina

Our family always called this 'Chicana'(4 generations). We use med size cubed pork rubbed in the salt pepper garlic comino a pinch of clove powder, stew the meat in broth or just water with half an onion, till just becoming tender, then raise heat to reduce liquid add oil and stir fry till meatchunks become beautiful carmelization/just crisping. Add tomatoes, (fresh or stwewed Mexican style canned for ease)and small can of tomato sauce, sliced celery, green bell peppers Yummy. whole or chopped serranos or jalapeno . reduce heat stew till all ingredients are soft and tender and juices thicken about 25-30 min on low (add water if sauce to thick for your tastes. Well worth it and easier than it reads here. Makes great side dish to beans and rice or burrito filling somethimes in winter I add med diced potatoes and some frozen mixed vegetables heartier and so yummy, always a hit. You really cannot mess this dish up, you can be so creative. It is the sauce that is the canvas.

Ingredients Nutrition


  1. In crockpot add the roast, peppers, onion, garlic, tomatoes, tomato paste, chili powder and salt. Stir until well combined.
  2. Set crockpot for 8 hours if you have a timer on low and let cook.
  3. Serve with refried beans and rice!
  4. If cooking on the stove, add a 28 oz can of water (the can the tomatoes were in) to start with, you may need more or not as the cooking time goes on. You may have a faster cook time with this method.

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