Two Meal One Pork (part 1)

After camping this weekend and being super lazy after getting back on Sunday, I realized that I was running low on prepared meals.  Not wanting to have to break into my "Ain't got time to cook" reserves of prepackaged meals and soups I opted to head to the store.

My plan was to pick up a thing of pork, some vegetables, and potentially a seasoning pack if anything stood out to me, with a backup of a mix of  garlic and herb, olive oil, and water.  However, when I got to the store my tendency to pick up things I found interesting got the better of me, and when I was checking out I realized that the items in my cart didn't match the pseudo-Italian pork I'd been intending to make.  Roughly half of the items made sense with each other, but the rest were, for the most part, totally unrelated and heavily at odds with the first half.

By the time I'd gotten home I'd realize that my normal strategy of meat in the non-stick pan and the veggies in the can-stick pan then portioning the two together wouldn't work with the hodgepodge of ingredients I'd picked up.  So instead I opted to use the two pans for two meals instead of two halves of one larger meal.  The meal I had a general plan is in the pan on the right and will be covered in the rest of this post, and the meal I made up as I went along went in the pan on the left, and will be covered in a later post.  Which leads us to:

Tacos de Cerdo

The first impulse buy I'd made was a box of taco shells that was on sale.  This must have stayed on my mind since I also picked up 2 cans out of the Hispanic section.  So by the time I'd hit the freezer section it only made sense to pick up a bag of onions and peppers.  Sidenote: I love peppers and onions and will probably add them to a large number of recipes in the future.  So the obvious choice for the first half of the meat was pork tacos.

Ingredients:

1/2 Pork Sirloin Roast

1 16oz bag of frozen peppers and onions
1 10oz can of Diced Tomatoes w/ Green Chiles

1 7oz can of Diced Green Chiles

A sprinkling of cheese

Instructions:

Dice the pork into as small of pieces as you think can reasonably fit in a taco shell.

Oil pan and set to medium heat.

Add pork, peppers, and onions to pan.

Stir.

Add cans of tomatoes and chiles.

Stir contents of cans into the mix.

Let cook, uncovered for a while, stirring occasionally (time unspecified due to being distracted prepping another meal).

Drain excess juices.

Add to taco shell, sprinkle with shredded cheese if so desired.

Overall this turned out fairly well.  Both tacos I had tasted good.  While the flavor that the chiles provide adds to the dish, when I'm having Mexican-ish I'm usually going for a bit more heat.  If you're like me it might be worth replacing the can of chiles with something that provides more heat, such as a can of diced jalapenos or another pepper you enjoy the flavor of, but if you have a more mild palette the chiles will add more flavor without being overbearing.
The general ease of the recipe, combined with the fact that added liquid of the cans of tomatoes and chiles minimize risk of burning or sticking, so I can easily recommend the recipe to anyone who can use a knife and a stove.