3/4 lb. boneless lean pork, cut into 1" cubes
1 can (15 oz.) Great Northern beans, rinsed and drained
1 can (14 oz.) chicken broth
1 lb. fresh tomatillos, husks removed, rinsed, coarsely chopped
1 large onion, halved and thinly sliced
1 can (4 oz.) diced mild green chilies, undrained
6 cloves garlic, chopped or sliced
1 tsp. ground cumin
Salt and black pepper
1/2 cup lightly packed fresh cilantro, chopped
Garnishes:
Sour cream
Sliced jalapeños
1. Spray large skillet with nonstick cooking spray and heat over medium high heat. Add pork; cook
until browned on all sides.
2. Combine cooked pork and all remaining ingredients except cilantro and sour cream in a
crock pot/slow cooker. Cover and cook on HIGH heat setting for 3 to 4 hours.
3. Season to taste with salt and pepper. Gently press pork against side of the crock pot/slow cooker
with wooden spoon to shred. Reduce heat to LOW. Stir in cilantro and cook for 10 minutes more.
Serve with sour cream and sliced jalapeños.
Makes: 4 servings.
Please tell your friends about Slow Cooker Recipes.
Slow Cooker Recipes
For Slow Cooker Recipes by e-mail or in your RSS Feed Reader.
Click this link to Subscribe to Slow Cooker Recipes
Thank you,
