Braised Pork in 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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