Pork Stew for the Crock Pot |
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Prep Time: 25 Minutes Cook Time: 300 Minutes |
Ready In: 325 Minutes Servings: 10 |
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My family loves this stew! It tastes great and warms the tummy on a cold afternoon. It comes from my favorite cookbook, 365 Favorite Brand Name Slow Cooker Recipes & More. Ingredients:
2 tablespoons vegetable oil, divided |
3 lbs fresh lean boneless pork butt, cut into cubes |
2 medium white onions, thinly sliced |
3 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon cumin |
3/4 teaspoon dried oregano leaves |
1 (8 ounce) can tomatillos, drained & chopped or 1 cup husked and chopped fresh tomatillo |
1 (4 ounce) can chopped green chilies, drained |
1/2 cup 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 rice |
1/2 cup slivered almonds (optional) |
Directions:
1. Heat 1 tablespoon oil in large skillet over medium heat.
2. Add pork; cook 10 minutes or until browned on all sides.
3. Remove and set aside.
4. Heat remaining 1 tablespoon oil in skillet.
5. Add onions, garlic, cumin, and oregano; cook and stir 2 minutes or until soft.
6. Combine pork, onion mixture and remaining ingredients except rice and almonds in crock pot; mix well.
7. Cover and cook on low 5 hours or until pork is tender and barely pink in center.
8. Serve over rice and sprinkle with almonds, if desired.
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