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    Braised Pork with Green Salsa


    Source of Recipe


    Eating Well magazine

    Recipe Introduction


    Wonderful and very flavorful! I served it over brown rice. It had even more flavor the second day and I served it wrapped in high fiber tortillas.

    I used a pork sirloin roast; used the whole jar of green salsa which was a little more than called for; cooked on high for about an hour or so and then turned it down to low; didn't add the tomatoes until about an hour before serving and I chopped them instead of slicing them; readjusted the seasoning before serving by adding black pepper, ground adobo seasoning, a little chipotle seasoning, etc. Next time I won't bother heating the salsa, broth, onion etc before adding it to the crockpot. This just dirtied another pan.

    List of Ingredients




    3 pounds boneless pork shoulder or butt, cut into 2-inch chunks
    1 1/2 cups prepared tomatillo salsa (also called green salsa with green chiles, onions and tomatillos)
    1 3/4 cups low sodium chicken broth
    1 medium onion, thinly sliced
    1 teaspoon cumin
    3 plum tomatoes (1/2 pound), thinly sliced
    1/2 cup fresh cilantro, chopped
    1/2 cup reduced fat sour cream

    Recipe



    1. Rinse pork with cold water. Placed in a 5-6 quart slow cooker. Turn heat to high.

    2. Combine salsa, broth, onion and cumin in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6-7 hours.

    3. With a slotted spoon, transfer pork to a large bowl; cover and keep warm. Pour the sauce and vegetables from the slow cooker into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.

    4. To serve, ladle the stew into bowls. Garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.

 

 

 


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