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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a hearty, healthy stew. Ingredients:
1 tablespoon canola oil |
2 lbs boneless pork shoulder, cut into 1-inch cubes |
salt, to taste |
black pepper, to taste |
1 cup low sodium chicken broth |
2 cups salsa verde |
1 medium onion, quartered |
1 large green bell pepper, chopped into large chunks |
2 cups small potatoes (optional) |
8 corn tortillas or 8 flour tortillas |
2 limes, quartered |
Directions:
1. Heat oil in a large skillet on high. Season the pork with salt and pepper. Working in batches, add the pork cubes to the skillet and sear them on all sides until they're caramelized on the outside but still raw in the center. (Don't overcrowd them or they'll steam, not brown.) Transfer them to a slow cooker or dutch oven.
2. Add the broth to the hot skillet and use a wooden spatula to scrape up any crispy, flavorful bits of pork. Pour the broth over the pork in the pot, and add the salsa verde, onion and bell pepper.
3. For a slow cooker: Cook for 4 hours on high or 8 hours on low, until the meat is extremely tender. If you're including potatoes, cook them in the final hour if the heat is on low, or the final 40 minutes if the heat is on high.
4. For a dutch overn: Preheat oven to 300 degrees. Cook for 2 hours. If you're including potatoes, add them when 45 minutes are remaining.
5. Sqeeze lime wedges over stew, optional.
6. Serve with tortillas; can eat as tacos or as stew.
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