Okay so I know I surprising number of people who don't like pork. I don't get it... you can only have beef and chicken so many times in a week. Therefore, my first recipe is something different.
3 lbs boneless pork shoulder or butt *(whatever cut is on sale at the store would work fine)
1 1/2 cups prepared tomatillo salsa *(I used Pace verde salsa, since I like spicy things, next time I'm going to use a brand with a "hot" version)
1 3/4 cups reduced-sodium chicken broth
1 medium onion *(always with the too much onion. Half that. Try throwing in a couple of garlic cloves, those guys are always in style)
1 tsp of cumin seeds or ground cumin
3 roma tomatoes *(slice up one or two more, even for the tomato phobe they aren't that present in the dish but give it a nice color. Food can be beautiful too!)
1/2 cup fresh cilantro, divided
Trim and discard pork surface fat. Cut meat apart following layers of fat around 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 heat to high. First off, I think any cut of pork roast would work. Whatever you find on sale at the store. I couldn't find one less than 5 lbs so I cut it in half and put the rest in the freezer. It sounds like a lost of meat but once you trim all the fat a good 1/4 of it is gone.
Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
I made this the night before and cooked it on "low" for about 10 hours. Whatever works best for your schedule.
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.
These instructions about the slotted spoon and the skimming and yada yada... I thought that was weird. I did it though. The boiling did help bring some of the fats to the surface. However, I also thought 20 mins was unnecessary (that word looks weird, is it spelled right??). It was more like 10 minutes while my rice was cooking. I mean seriously, what is there that's going to thicken that much? It's salsa and chicken broth.
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 oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-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.
Anyway, the taste was really good. I served it over brown rice which I must confess is not as tasty as white (stupid diets). I love meats in a slow cooker, amazingly tender. And I love any excuse to throw some fresh cilantro and a dash of sour cream on top of a dish. Here are the nutrition facts for this particular dish. I promise to put this up if the recipe gives it.
Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
I made this the night before and cooked it on "low" for about 10 hours. Whatever works best for your schedule.
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.
These instructions about the slotted spoon and the skimming and yada yada... I thought that was weird. I did it though. The boiling did help bring some of the fats to the surface. However, I also thought 20 mins was unnecessary (that word looks weird, is it spelled right??). It was more like 10 minutes while my rice was cooking. I mean seriously, what is there that's going to thicken that much? It's salsa and chicken broth.
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 oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-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.
Anyway, the taste was really good. I served it over brown rice which I must confess is not as tasty as white (stupid diets). I love meats in a slow cooker, amazingly tender. And I love any excuse to throw some fresh cilantro and a dash of sour cream on top of a dish. Here are the nutrition facts for this particular dish. I promise to put this up if the recipe gives it.
8 generous 3/4 cup servings
Per serving: 252 calories; 10 g fat (4 g sat, 4 g mono); 141 mg cholesterol; 7 g carbohydrates; 50 g protein; 1 g fiber; 278 mg sodium; 854 mg potassium.
Nutrition Bonus: Zinc (27% daily value), Potassium (24% dv).
1 Carbohydrate Serving
1 Carbohydrate Serving
Exchanges: 1 vegetable, 3 medium-fat protein
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