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

Makes 8 servings, generous 3/4 cup each

ACTIVE TIME: 45 minutes

TOTAL TIME: 7-8 hours

EASE OF PREPARATION: Moderate

3 pounds boneless pork shoulder or butt
1 1/2 cups prepared tomatillo salsa (see Ingredient Note)
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds or ground cumin
3 plum tomatoes (1/2 pound), thinly sliced
1/2 cup chopped fresh cilantro, divided
1/2 cup reduced-fat sour cream

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 INFORMATION: Per serving: 252 calories; 12 g fat (5 g sat, 5 g mono); 84 mg cholesterol; 7 g carbohydrate; 28 g protein; 1 g fiber; 253 mg sodium; 854 mg potassium.

Nutrition bonus: Zinc (27% daily value), Potassium (24% dv).


1 Carbohydrate Serving

TIP: Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

I have made this 3 times and it's always a hit. (People have asked for the recipe all 3 times.) However, I add more cilantro than asked for in the recipe, and prefer canned plum tomatoes as tomatoes aren't always in season. I chop them coarsely and proceed with the recipe. As for the garnish, along with cilantro and sour cream, I also top it with chopped onion. I make it a meal by serving it with black beans and Spanish rice.

Anonymous, Oceanside, CA

I made this last night and it was tasty. I used a can of Rotel instead of fresh tomatoes and cut back the amount of chicken broth. In step 1 it says to put the crock pot on high. Step two says to cook for 6 to 7 hours. I put my slow-cooker on low and it cooked fine. I can't imagine you are supposed to cook on high for 6-7 hours?

Nolacleophatra, New Orleans, LA

A great, flavor stew, fast and easy morning prep, terrific flavor. A great pot luck recipe. Slow cookers vary--if yours runs hot, then cook this on low; high for 7 hours works great for mine.

JB, New York, NY

Wow. This was really delicious and very easy and not too spicy for my husband. I used Herdez brand salsa verde in a jar.

Karen, Agoura Hills, CA