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20 minute dinner recipes

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Slow-Cooker Braised Pork with Salsa

http://www.eatingwell.com/recipes/slow_cooker_braised_pork_with_salsa.html

From EatingWell:  Winter 2004, The Essential EatingWell Cookbook (2004)

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

8 servings, generous 3/4 cup each | Active Time: 7-8 hours | Total Time: 7-8 hours

Ingredients

Preparation

  1. Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
  2. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
  3. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
  4. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Nutrition

Per serving : 276 Calories; 15 g Fat; 6 g Sat; 7 g Mono; 104 mg Cholesterol; 6 g Carbohydrates; 27 g Protein; 1 g Fiber; 211 mg Sodium; 413 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat

Tips & Notes