Classic Pork Stew Recipe: Simple & Flavorful

INGREDIENTS

2 tablespoons vegetable oil, divided 3 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 chilies, 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)

PREPARATION:

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.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Protein 32 g Fiber 1 g Carbohydrate 23 g Cholesterol 76 mg Total Fat 17 g Calories 377 Sodium 357 mg DIETARY EXCHANGE: Meat 4-1/2 Starch 1-1/2 Fat 1/2