Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, cook pork, onion and garlic over medium heat until meat is browned and onion is tender; drain off fat. Return meat mixture to pan; add oregano, salt and crushed red pepper to taste. Cook for 1 minute more. Transfer to a 3-1/2- or 4-quart slow cooker. Add broth and potatoes.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. If using Low, turn to High. In a small bowl, whisk evaporated milk and cornstarch until smooth; stir into cooker. Stir in kale. Cover and cook for 30 to 60 minutes more or until bubbly around edges. If desired, sprinkle with additional crushed red pepper.