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1 1/2 pounds boneless pork -- trimmed, 3/4 inch diced
1 medium onion -- finely chopped
1 green pepper -- seeded and chopped (optional)
1 15 ounce can tomatillos -- drained
1/4 cup La Victoria green taco sauce
2 cups chicken broth
1 bay leaf
1 teaspoon prepared garlic -- chopped
1 teaspoon sugar
1/4 teaspoon coriander -- (optional)
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 teaspoon chili powder* -- up to 3
1/2 cup water
2 tablespoons cornstarch
You have your choice of using a low or high setting on your slow cooker. You can prepare this recipe in a 2 to 4 quart cooker.
Combine broth and pork in slow cooker and cook on high setting for one hour, or low setting for 2 hours. Combine tomatillos, onions, green pepper if desired and remainder of seasonings in cooker and cook on low setting another hour.
Occasionally check the fluids in stew. You are looking for a chowder-like consistency at this point. Add more water if needed.
Combine reserved water and cornstarch to form a thin paste. Return slow cooker to high setting and stir in cornstarch mix, stirring until stew reaches a thickened consistency.
Serve with Mexican or white rice, and snack sized flour tortillas. To heat tortillas, simply wrap in plastic wrap and microwave 15 seconds per side. Allow two flour tortillas per person.
*Adjust the chili powder to your personal heat preference.
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