Pork Stew


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 salt
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)


  1. 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.
  2. 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.

Nutritional Information

Calories 377
Total Fat 17 g
Cholesterol 76 mg
Carbohydrate 23 g
Fiber 1 g
Protein 32 g
Sodium 357 mg

Dietary Exchange

Starch 1-1/2
Meat 4-1/2
Fat 1/2

Check out more recipes for Mexican