In a large skillet, cook the ground pork, chopped onion, and minced garlic over medium heat. Stir until the pork is browned and the onion is tender, about 6-8 minutes; drain off any fat.

Return the meat mixture to the skillet. Sprinkle in the crushed oregano, salt, and crushed red pepper. Stir and cook for 1 more minute.

Transfer the mixture to a slow cooker. Pour in the chicken broth and add the cut potatoes.

Cover the slow cooker and cook on low for 6 to 8 hours, or high for 3 to 4 hours.

If you started on low, switch to high. Mix evaporated milk and cornstarch until smooth; stir into the slow cooker.

Stir in the chopped kale. Cover and cook for an additional 30 to 60 minutes.