Southwestern Pork And Wild RiceFrom janend 8 years ago
- 2 Tbsp. olive oil, divided shopping list
- 3 lbs. fresh lean boneless pork butt, cut into 1-1/2 inch cubes. shopping list
- 2 med. white onions, thinly sliced shopping list
- 3 cloves garlic, minced shopping list
- 1 tsp. salt shopping list
- 1 tsp. ground cumin shopping list
- ¾ tsp. dried oregano leaves shopping list
- 1 can (8-oz.) tomatillos drained and chopped shopping list
- 1 can (4-oz.) chopped green chilies, drained shopping list
- ½ cup reduced sodium chicken broth shopping list
- 1 lg. tomato, peeled and coarsely chopped shopping list
- ¼ c. fresh cilantro, chopped shopping list
- 2 tsp. lime juice shopping list
- 4 c. hot cooked wild rice, white rice, or mixed shopping list
- ½ c. toasted slivered almonds, optional shopping list
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.
The Cookjanend City, North Dakota
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