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 chiles, 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)
Slow Cooker Directions
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.
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