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1. Trim fat from pork. Cut meat into 1-inch pieces. Place meat in a resealable plastic bag set in a shallow dish. Top with salsa. Seal bag; turn to coat. Marinate in refrigerator overnight.
2. Lightly grease an oval 3 1/2- to 4-quart slow cooker* with oil. Place onion in cooker. Add pork and marinade mixture, potatoes, green chile peppers, and garlic. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Using the bottom of a ladle or serving spoon, make 6 indentations in the top of the mixture. Crack an egg into each indentation. If using low-heat setting, turn cooker to high-heat setting. Cover; cook 15 minutes more or until egg whites are set and yolks are thickened. Top with cheese, cilantro, and, if desired, jalapeno slices. Makes 6 servings.