 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Comforting and hearty, this midweek entree is perfect winter fare. Serve with French bread and a salad for a well-rounded supper. Ingredients:
3 medium carrots, sliced |
1 boneless pork shoulder butt roast (3 to 4 pounds) |
1 can (15 ounces) black beans, rinsed and drained |
1 can (10 ounces) green enchilada sauce |
1/4 cup minced fresh cilantro |
1 tablespoon cornstarch |
1/4 cup cold water |
hot cooked rice |
Directions:
1. Place carrots in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Add the beans, enchilada sauce and cilantro. Cover and cook on low for 4-1/2 to 5 hours or until a meat thermometer reads 160°. Remove roast to a serving platter; keep warm.
2. Skim fat from cooking juices. Transfer the cooking liquid, carrots and beans to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and rice. Yield: 8 servings.
|
|