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Pork Stew

Chef.at.Home's picture
Ingredients
  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
  Salt 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Pork
Cook Time: 
300 Minutes

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