Pork Stew the Editors of Publications International, Ltd.
Makes 10 servings
|2||tablespoons vegetable oil, divided|
|3||pounds fresh lean boneless pork butt, cut into 1-1/2-inch cubes|
|2||medium white onions, thinly sliced|
|3||cloves garlic, minced|
|1||teaspoon ground cumin|
|3/4||teaspoon dried oregano leaves|
|1||can (8 ounces) tomatillos, drained and chopped or 1 cup husked and chopped fresh tomatillos|
|1||can (4 ounces) chopped green chilies, drained|
|1/2||cup reduced-sodium chicken broth|
|1||large tomato, peeled and coarsely chopped|
|1/4||cup fresh cilantro, chopped or 1/2 teaspoon ground coriander|
|2||teaspoons lime juice|
|4||cups hot cooked white rice|
|1/2||cup toasted slivered almonds (optional)|
- Heat 1 tablespoon oil in large skillet over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside. Heat remaining 1 tablespoon oil in skillet. Add onions, garlic, salt, cumin and oregano; cook and stir 2 minutes or until soft.
- Combine pork, onion mixture and remaining ingredients except rice and almonds in slow cooker; mix well. Cover and cook on LOW 5 hours or until pork is tender and barely pink in center. Serve over rice and sprinkle with almonds, if desired.
|Total Fat||17 g|
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