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Thursday, February 12, 2015

Slow & Easy Mexican Pork Stew

This is a very easy and tasty recipe that you can make as spicy as you would like it.  Add more jalapenos for more spice and none for those who can't handle the heat.  And with many slow cooking meals, this meal only improves with time if you need to make it a day or two ahead.

2 16 oz. jars Herdez Salsa Verde
1 large can diced green chilies
48 oz. chicken broth
4 T. Goya Olive Oil
boneless pork roast (at least 2 lbs)
4 cloves garlic, chopped
1/2 to 1 c.chopped fresh cilantro
1 onion, chopped
fresh jalapeno peppers chopped--optional
1 1/2 tsp. dried oregano
Fresh ground salt & pepper

chopped cilantro
Monterey Jack or Mexican Blend Cheese, shredded
sour cream

After heating the oil in a skillet, brown the pork all over.  Place the roast in the slow cooker and cook the onion and garlic in the drippings from the browning of the meat.  After the onions are translucent, pour the entire contents into the slow cooker.  Add the salsa verde, green chilies, cilantro, and jalapenos to the pot.  Then sprinkle the oregano, and add the fresh ground salt & pepper to taste.  Pour the chicken broth over the entire contents.  If that doesn't cover all the ingredients, add water until it does.  Cover and let it simmer on low for 7-8 hours.

When the cooking time has finished, shred the cooked pork in the pot.  Spoon the stew into bowls and garnish with cheese, sour cream, and cilantro.

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