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Pork Stew Recipe
|Vegetable oil||2 Tablespoon, divided|
|Lean boneless pork butt||3 Pound, cut into 1 1/2-inch cubes (Fresh)|
|White onions||2 Medium, thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Ground cumin||1 Teaspoon|
|Dried oregano leaves||3⁄4 Teaspoon|
|Canned tomatillos/1 cup husked and chopped fresh tomatillos||8 Ounce, drained and chopped (1 Can)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Reduced-sodium chicken broth||1⁄2 Cup (8 tbs)|
|Tomato||1 Large, peeled and coarsely chopped|
|Fresh cilantro/1/2 teaspoon ground coriander||1⁄4 Cup (4 tbs), chopped|
|Lime juice||2 Teaspoon|
|Hot cooked white rice||4 Cup (64 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4656 Calories from Fat 2301
% Daily Value*
Total Fat 255 g392%
Saturated Fat 73 g364.8%
Trans Fat 0 g
Cholesterol 816.6 mg
Sodium 3081.1 mg128.4%
Total Carbohydrates 268 g89.4%
Dietary Fiber 23.6 g94.5%
Sugars 21.3 g
Protein 309 g617.6%
Vitamin A 50.6% Vitamin C 161.6%
Calcium 45.3% Iron 156.6%
*Based on a 2000 Calorie diet
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.
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, if desired.