Savory Mexican Pork Roast
|Boneless pork shoulder roast||3 Pound, rolled and tied (1 Piece)|
|Cooking oil||2 Tablespoon|
|Canned tomatoes||14 1⁄2 Ounce, undrained and cut up (1 Can)|
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Picante sauce||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Green sweet pepper||1 Medium, chopped|
|Chili powder||1 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Carrots||4 Medium, thinly sliced|
|Celery stalks||4 , thinly sliced|
|Cooked mashed potatoes||1 Cup (16 tbs) (Hot)|
1. Trim fat from meat. In a Dutch oven brown roast on all sides in hot oil. Drain off fat. Add the undrained tomatoes, chicken broth, picante sauce, onion, green sweet pepper, chili powder, cumin and ground pepper to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Add carrots and celery. Simmer, covered, for 30 to 40 minutes more or till meat is tender. Remove meat to a platter, reserving vegetables and juices in Dutch oven. Keep meat warm.
2. For sauce, combine the cornstarch and 1/4 cup cold water. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more.