Ingredients
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2 tablespoons vegetable oil, divided
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3 lbs fresh lean boneless pork butt, cut into cubes
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3 garlic cloves, minced
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1 teaspoon salt
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1 teaspoon cumin
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3/4 teaspoon dried oregano leaves
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1 (8 ounce) can tomatillos, drained & chopped or 1 cup husked and chopped fresh tomatillo
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1 (4 ounce) can chopped green chilies, drained
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1/2 cup chicken broth
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1 large tomatoes, peeled and coarsely chopped
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1/4 cup fresh cilantro, chopped or 1/2 teaspoon ground coriander
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2 teaspoons lime juice
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4 cups hot cooked rice
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1/2 cup slivered almonds
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2 medium white onions, thinly sliced
Instructions
- Heat 1 tablespoon 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 tablespoon oil in skillet.
- Add onions, garlic, cumin, and oregano; cook and stir 2 minutes or until soft.
- Combine pork, onion mixture and remaining ingredients except rice and almonds in crock pot; mix well.
- Cover and cook on low 5 hours or until pork is tender and barely pink in center.
- Serve over rice and sprinkle with almonds, if desired.