Rating: 4.06 stars
18 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Jerry Anne Di Vecchio
Source: EatingWell Magazine, Winter 2004

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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 degrees 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.

Tips

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.

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.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition Facts

276 calories; protein 27g; carbohydrates 6.2g; dietary fiber 0.6g; sugars 2.8g; fat 14.9g; saturated fat 6.1g; cholesterol 104.1mg; vitamin a iu 271.7IU; vitamin c 3.8mg; folate 8.4mcg; calcium 47.6mg; iron 2.2mg; magnesium 30.2mg; potassium 413.3mg; sodium 218.3mg; thiamin 0.5mg.
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Reviews (7)

18 Ratings
  • 5 star values: 4
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
10/29/2011
Really yummy! The pork came out so tender with a really tasty sauce. My only complaint was that it was a little salty. To help balance it out a little I added a little lime juice. Served it over brown rice and topped with low-fat sour cream cilantro and scallions. Also made the best leftovers! Pros: Easy to prepare great as leftovers Cons: A little too salty Read More
Rating: 4 stars
10/29/2011
1 and - cup of salsa verde (a bottle) - cup of canned tomatoes 1 tsp of cumin seed 1 tsp of coriander seed - medium onion - tsp salt - 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. Read More
Rating: 4 stars
01/24/2013
Help with this recipe Do I cook this in the crock pot for 6-7 hours on high or low? PLEASE HELP! Read More
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Rating: 4 stars
10/30/2011
This recipe is terrific. Super easy with incredible flavor. Instead of serving over rice I served with corn tortillas and sour cream. It was a hit! Read More
Rating: 4 stars
10/30/2011
My family loved this! And how much easier can you get than a crock pot? I added a little extra salsa to the dish at the end to give it a little extra zip. Awesome!! Read More
Rating: 4 stars
10/30/2011
Made this at the firehouse today on top of quinoa and black beans on the side great meal lots of good comments. This will be made again and again. Read More
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Rating: 4 stars
03/04/2014
Easy and delicious with many serving options Add some apricot jam to make pork barbacoa! There are so many ways to use this once it's cooked. Enchiladas soft tacos scoop it up with chips! So EASY! Pros: easy delicious Read More
Rating: 1 stars
10/01/2013
I am a vegetarian so this sounds disgusting. Read More
Rating: 5 stars
02/11/2012
So Easy and So Good This is the first recipe I've ever done in a slow cooker and it was awesome! I followed the recipe exactly and it turned out great. I'm not a huge fan of tomatillos so I got a green salsa that also had habenero in it. That gave it a bit of a kick and reduced the tomatillos a bit. One tip - if you use pork butt have the butcher trim it for you. My butcher cut 3/4 pounds of fat off the original piece of meat. I'm glad I caught that at the store so I could adjust and not pay for fat. I trimmed more off before cooking. The meat really cooks down a lot so you want to make sure you start with close to the full amount in the recipe. Next time I make this I'm adding New Mexico green chilis to it. Yum! Pros: Small number of ingredients Read More