- Special Pricing
With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.
- 3 pounds boneless pork shoulder or butt
- 1 1/2 cups prepared tomatillo salsa (see Ingredient Note)
- 1 3/4 cups reduced-sodium chicken broth
- 1 medium onion, thinly sliced
- 1 teaspoon cumin seeds or ground cumin
- 3 plum tomatoes (1/2 pound), thinly sliced
- 1/2 cup chopped fresh cilantro, divided
- 1/2 cup reduced-fat sour cream
- Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chilies, onions and tomatillos. It is sold in supermarkets.
Trim and discard pork surface fat. Cut the meat apart following the layers of fat around the muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn the heat to high.
Combine the salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add the tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6-7 hours.
With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables 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.
To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.
Oven method: Total: 3 hours
Preheat the oven to 350 degrees F. Combine the pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9 x 13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
252 calories; 10g total fat; 4g total saturated fat; 141mg cholesterol; 278mg sodium; 7g carbohydrates; 1g fiber; 50g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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