1 and ½ cup of salsa verde (a bottle)
½ cup of canned tomatoes
1 tsp of cumin seed
1 tsp of coriander seed
½ medium onion
½ tsp salt
½ cup of beef or chicken broth
~3 lbs of butt or shoulder pork roast (more if there is a bone)
~4 to 6 oz of tomato paste
Optional: 1/2 cup chopped fresh cilantro, 1/2 cup reduced-fat sour cream
1. Trim pork surface fat, bones & reserve for other applications (aka refried beans, soups etc). Cut meat apart following layers of fat around muscles; trim fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker.
2. Combine salsa, tomatoes, broth, onion, coriander and cumin seeds and pour over the meat. Mix gently. Turn heat to high for 1 hour. Reduce to low and cook for 7 to 10 hours till meat is tender.
3. Mix in tomato paste and turn heat back to high for about 30 min to thicken. Turn off the heat.
4. Stir in 1/4 cup cilantro if desired. Ladle into bowls, garnish with sour cream and remaining cilantro if desired.