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Slow Cooker, Soups and Stews | |
| 3-3 1/2 lb Boston roast (butt) cut in 1 inch chunks sea salt pepper 1 tablespoon cooking oil 1/2 cup low sodium chicken broth 1 teaspoon ground cumin 1 pound tomatillos, quartered (approximately 6-8 tomatillos), removed from husk and thoroughly rinsed 1 large onion, diced 2-3 garlic cloves, thinly sliced 1 jalapeno, thinly sliced (remove seeds if you don't want heat) chopped cilantro | |
| 1.Heat oil in a skillet over medium high heat. Season pork chunks with salt and pepper. Brown all sides in skillet. If skillet is not large enough, brown pork in batches. Transfer cooked pork to slow cooker. Stir in cumin. 2.Once pork is cooked, remove skillet from heat and slowly add chicken broth. Return to heat and with a wooden spatula, scrape all the brown bits off the skillet. Allow to simmer for 2 minutes. 3.While broth is simmering, add tomatillos, onion, garlic and jalapeno to pork. Remove broth from heat and pour onto pork mixture. Stir, cover and cook for 3/12 - 4 hours on HIGH. Once complete, transfer pork to a serving bowl using a slotted spatula. Skim fat off of sauce. Season sauce with salt for taste. Pour over pork and finish with a garnish of chopped cilantro. Serve. | |
Unrated | |
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