INGREDIENTS
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
1/4
teaspoon salt
1
cup (4 ounces) shredded Monterey Jack or Pepper-Jack cheese
2
tablespoons finely chopped fresh cilantro
PREPARATION:
Slow Cooker Directions
- 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.
This recipe appears in:
Pork
