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Home Easy Stuffed Chicken Breast With Parsley

Southwestern Pork And Wild Rice Recipe

Ingredients

How to make it

  • Heat 1 tablespoon of the oil in a large skillet over medium heat.
  • Add pork; cook 10 minutes or until browned on all sides.
  • Remove and set aside.
  • Heat the remaining tablespoon oil in skillet.
  • Add onions, garlic salt, cumin, and oregano.
  • Cook and stir 2 minutes or until soft.
  • Combine pork, onion mixture, and remaining ingredients except rice and almonds in slow cooker; mix well.
  • Cover and cook on low 5 hours or until pork is tender and barely pink in centers.
  • Serve over rice and sprinkle with almonds and radishes, if desired.
  • Note: I also think pepitas (shelled pumpkins seeds) are tasty and pretty sprinkled on top.
  • Note:Because the colors combine after the 5 hours in the crockpot, I like to add an additional peeled and chopped tomato a half hour or so before serving.
  • Note:If you like it thicker, combine 2 Tbsp. cornstarch with 1/4 cup chicken broth or water and add ten minutes before serving, a little at a time until desired consistancy. I did this in the picture.
  • Note:Instead of pork butt, I used thick cut boneless pork chops. They were so easy because I didn't need to cut much fat from them!
  • Note:The original recipe called for white rice, but we LOVE wild rice, so often substitute with wild rice.

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The Cook

janend City, North Dakota

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