|Vegetable oil||2 Tablespoon, divided|
|Lean boneless pork butt||3 Pound, cut into 1 1/2-inch cubes (Fresh)|
|White onions||2 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Ground cumin||1 Teaspoon|
|Dried oregano leaves||3⁄4 Teaspoon|
|Canned tomatillos/1 cup husked and chopped fresh tomatillos||8 Ounce, drained and chopped (1 Can)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Reduced-sodium chicken broth||1⁄2 Cup (8 tbs)|
|Tomato||1 Large, peeled and coarsely chopped|
|Fresh cilantro/1/2 teaspoon ground coriander||1⁄4 Cup (4 tbs), chopped|
|Lime juice||2 Teaspoon|
|Hot cooked white rice||4 Cup (64 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
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 centers.
Serve over rice and sprinkle with almonds, if desired.