Recipe

Southwestern Pork And Wild Rice Recipe

Add Step-by-Step Photos	Janend / All my dishes 9 months, 4 weeks ago The first time I made this we were blown away by the flavor. Delicious enough for a dinner party and a real treat for the family. Leftovers are great! Prep:30m Cook:300m Servings:10	Janend
	pork mexican tomatillos easy cilantro greenchili

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Ingredients

2 Tbsp. olive oil, divided

3 lbs. fresh lean boneless pork butt, cut into 1-1/2 inch cubes.

2 med. white onions, thinly sliced

3 cloves garlic, minced

1 tsp. salt

1 tsp. ground cumin

¾ tsp. dried oregano leaves

1 can (8-oz.) tomatillos drained and chopped

1 can (4-oz.) chopped green chilies, drained

½ cup reduced sodium chicken broth

1 lg. tomato, peeled and coarsely chopped

¼ c. fresh cilantro, chopped

2 tsp. lime juice

4 c. hot cooked wild rice, white rice, or mixed

½ c. toasted slivered almonds, optional

Directions

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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