See Also: Pork Stew(recipes)
Canton Pork Stew(recipes)
Panama Pork Stew(recipes)
Pork Curry Stew(recipes)
Pork and Vegetable Stew with Noodles(recipes)
Golden Harvest Pork Stew(recipes)
French-Style Pork Stew(recipes)
Basil Pork and Green Bean Stew(recipes)
Plantation Pork Chops Pork Chops(recipes)
stew(1)(dictionary)

Pork Stew (recipes)




Yield: Makes 10 servings



Ingredients:



2tablespoons vegetable oil, divided

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

2medium white onions, thinly sliced

3cloves garlic, minced

1teaspoon salt

1teaspoon ground cumin

3/4teaspoon dried oregano leaves

1can (8 ounces) tomatillos, drained and chopped or 1 cup husked and chopped fresh tomatillos

1can (4 ounces) chopped green chilies, drained

1/2cup reduced-sodium chicken broth

1large tomato, peeled and coarsely chopped

1/4cup fresh cilantro, chopped or 1/2 teaspoon ground coriander

2teaspoons lime juice

4cups hot cooked white rice

1/2cup toasted slivered almonds (optional)









Preparation:





1.Heat 1 tablespoon oil in large skillet over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside. Heat remaining 1 tablespoon oil in skillet. Add onions, garlic, salt, cumin and oregano; cook and stir 2 minutes or until soft.2.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 center. Serve over rice and sprinkle with almonds, if desired.









Nutritional Information:







Serving Size:







Protein

32 g







Fiber

1 g







Carbohydrate

23 g







Cholesterol

76 mg







Total Fat

17 g







Calories

377







Sodium

357 mg









Dietary Exchange:







Meat

4-1/2







Starch

1-1/2







Fat

1/2