There’s just something about Tex Mex--it always sounds good to me (Kate).

And doesn’t it look good, too? My friend Heather Sundahl described the starter version of this recipe to me at a meeting. She was so enthusiastic, as she is wont, that I couldn’t wait to make it. But we lived in a tiny apartment in the Boston area and had two very little girls, so it didn’t make sense to prepare a big pot of meat. By the time we had enough eaters to consume it, I had forgotten her instructions and we lived across the country from each other. I love people who are willing to re-share a recipe. Thank you, Heather.

Now this is one of our entertaining staples. It’s especially nice during the summer because the slow cooker doesn’t heat up the house. Also, there are so many things to do with it. Most often, we use it for taco salad, as we did after filming with Terryl and Fiona Givens [watch us show Terryl how to make this, here], but it’s also great as a filling for burritos or enchiladas or as the protein element in a rice bowl. The meat is tender, moist, and flavorful, and a welcome element to any meal in need of warmth.

Southwestern Pork

Serves

• 4 pounds pork loin (NOT tenderloin), or a lean cut of beef, such as brisket or rump roast

• 1 teaspoon salt (or to taste)

• 2 14.5-ounce cans diced tomatoes

• 1.5 packets taco seasoning or 3 tablespoons Penzey’s taco seasoning

• 1 can diced green chilis

• 2 red bell peppers, diced

• 2 15-ounce cans pinto beans (optional)

Sprinkle 1/2 teaspoon salt in the bottom of the slow cooker and place the meat on top of the salt, fat side up, and then sprinkle the remaining 1/2 teaspoon salt over the meat. Empty the taco seasoning packages evenly over the meat, followed by the canned tomatoes, chilis, and half of the red peppers (we like to leave some to add in later for freshness).

Cook on low for 8 to 10 hours. After at least 7 hours, scrape any unwanted fat off the top of the pork and use two forks to break it into large chunks. Add the rest of the peppers and the optional beans. (One of our children doesn’t like beans, so we season and serve them separately.)