 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
I've been experimenting with green enchilada sauce lately, and it sure lights up the taste of this delicious pork stew. Ingredients:
1 boneless pork shoulder butt roast (3 to 4 pounds), cubed |
1 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons canola oil |
2 cans (10 ounces each) green enchilada sauce |
1 large onion, thinly sliced |
2 medium carrots, thinly sliced |
2 cans (2-1/4 ounces each) sliced ripe olives, drained |
1/2 cup chicken broth |
2 tablespoons ground cumin |
3 garlic cloves, minced |
2 teaspoons dried oregano |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup (8 ounces) sour cream |
1/2 cup minced fresh cilantro |
10 flour tortillas (8 inches), warmed |
2 cups (8 ounces) shredded mexican cheese blend |
Directions:
1. Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
2. Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
3. Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.
|
|