Nutrition per serving may change if servings are adjusted.
1 large onion, cut into thin wedges
1½ pounds boneless pork loin, cut into 1- ½-inch pieces
1⅓ cups coarsely chopped tomato (2 large)
1 (16 ounce) jar green salsa (salsa verde)
½ cup reduced-sodium chicken broth
2 cloves garlic, minced
1 teaspoon ground cumin
¼ teaspoon ground black pepper
3 cups hot cooked brown rice
Snipped fresh cilantro
In a 3½- or 4-quart slow cooker, place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and pepper.
Cover and cook on low-heat setting for 6 to 6- ½ hours or on high-heat setting for 3 hours. Serve with brown rice and top each serving with cilantro.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.