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2 TBSP
Vegetable Oil – divided; 1 Can (4 oz) chopped Green Chilies, drained;
3 LBS fresh lean boneless Pork Butt, cut into 1½ inch cubes; ½ CUP
reduced-sodium chicken broth; 2 medium White Onions, thinly sliced; 3
Cloves Garlic – minced; 1 large Tomato, peeled and coarsely chopped; 1
tsp Salt; 1 tsp Ground Cumin; ¼ CUP Fresh Cilantro, chopped; ¾ tsp
Dried Oregano Leaves or ½ tsp ground coriander; 1 Can (8 oz) Tomatillos,
drained and chopped or 1 CUP husked and chopped fresh Tomatillos; 2 tsp
Lime Juice; 4 CUPS Hot Cooked White Rice; ½ CUP Toasted Slivered
Almonds (Optional).
HEAT 1 TBSP 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 TBSP oil in skillet. Add onions, garlic, salt, cumin and oregano; cook and stir 2 minutes or until soft. 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 centers. Serve over rice and sprinkle with almonds, if desired. |