Pork Chili Verde
From Country Woman



Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's great on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side.

INGREDIENTS

1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes

4 medium carrots, sliced

1 medium onion, thinly sliced

1 cup minced fresh cilantro

4 garlic cloves, minced

3 tablespoons vegetable oil

1 can (28 ounces) green enchilada sauce

2 jalapeno peppers, seeded and chopped

1 tablespoon cornstarch

1/4 cup cold water

Hot cooked rice

Flour tortillas, warmed

SERVINGS 8

CATEGORY Main Dish

METHOD Slow Cooker

PREP 25 min.

COOK 390 min.

TOTAL 415 min.



DIRECTIONS

In a large skillet, saute the pork, carrots, onion, cilantro and
garlic in oil in batches until pork is browned. Transfer to a 5-qt.
slow cooker. Add the enchilada sauce and jalapenos. Cover and cook on low for 6 hours or until meat is tender.
In a small bowl, combine cornstarch and water until smooth; stir
into pork mixture. Cover and cook on high for 30 minutes or until
thickened. Serve with rice and tortillas. Yield: 8 servings. Editor's
Note: When cutting or seeding hot peppers, use rubber or plastic
gloves to protect your hands. Avoid touching your face.