Makes 6 to 7 servings
|1-1/2||pounds red potatoes, peeled and sliced|
|8||ounces thinly sliced ham|
|2||poblano chili peppers, cut into thin strips|
|2||tablespoons olive oil|
|1||tablespoon dried oregano leaves|
|1||cup (4 ounces) shredded Monterey Jack or Pepper-Jack cheese|
|2||tablespoons finely chopped fresh cilantro|
- Combine all ingredients except cheese and cilantro in slow cooker; mix well. Cover; cook on LOW 7 hours or on HIGH 4 hours.
- Transfer potato mixture to serving dish; sprinkle with cheese and cilantro. Let stand 3 minutes or until cheese melts.
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