 Pork Stew
Makes 10 servings
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Ingredients
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2
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tablespoons vegetable oil, divided
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3
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pounds fresh lean boneless pork butt, cut into 1-1/2-inch cubes
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2
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medium white onions, thinly sliced
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3
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cloves garlic, minced
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1
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teaspoon salt
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1
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teaspoon ground cumin
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3/4
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teaspoon dried oregano leaves
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1
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can (8 ounces) tomatillos, drained and chopped or 1 cup husked and chopped fresh tomatillos
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1
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can (4 ounces) chopped green chiles, drained
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1/2
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cup reduced-sodium chicken broth
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1
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large tomato, peeled and coarsely chopped
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1/4
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cup fresh cilantro, chopped or 1/2 teaspoon ground coriander
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2
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teaspoons lime juice
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4
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cups hot cooked white rice
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1/2
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cup toasted slivered almonds (optional)
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Slow Cooker Directions
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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.
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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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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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377
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Total Fat
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17 g
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Cholesterol
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76 mg
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Carbohydrate
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23 g
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Fiber
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1 g
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Protein
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32 g
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Sodium
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357 mg
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Dietary exchanges
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1-1/2 Starch
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4-1/2 Meat
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1/2 Fat
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Printed
from fbnr.com
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