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Categories:
pork shoulder baking potatoes onion green chilies corn kernels sugar ground cumin salsa verde rice fresh cilantro
Viewed: 76 - Published at: 9 years agoIngredients
- 1 1/2 lbs boneless pork shoulder, cut in 1-inch cubes
- 2 medium baking potatoes, peeled and cut in 1-inch cubes
- 1 cup onion, chopped
- 1 (4 ounce) can green chilies, diced (or use 7-oz. can, to taste)
- 1 cup corn kernels, fresh or 1 cup corn kernel, frozen
- 2 teaspoons sugar
- 2 teaspoons ground cumin or 2 teaspoons chili powder
- 1 (18 ounce) jar salsa verde
- hot cooked rice
- 1/4 cup fresh cilantro, chopped
Method
- In a 3-1/2 quart crockpot, combine the pork, potatoes, onions, green chiles, and corn kernels.
- In a bowl, combine the sugar, cumin or chili powder, oregano and salsa verde. Mix well to combine and pour over contents of crockpot. Mix entire contents by stirring gently.
- Cover crockpot and cook until tender on LO heat for 6-8 hours. Or cook on HI heat for 4-5 hours.
- Serve stew over hot cooked rice and garnish with chopped cilantro.
