MEXICAN STEWED PORK

By grinder

Ingredients

• 2 tablespoons canola oil
• 5 lbs. boneless pork roast, trimmed of as much fat as possible
• Salt and Pepper
• 2 yellow onions, chopped
• 5 cloves garlic, finely minced or crushed
• 1 {15oz} can green enchilada sauce
• 2 {4oz} cans diced green chiles
• 2 cans diced tomatoes with green chiles
• 1 beef bouillon cube
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper

Details

Adapted from katelynskitchen.com

Preparation

Step 1

Cut roast into 3-4 large chunks. Season generously with salt and pepper on all sides.

In a large heavy pot, heat oil over med-heat until the oil is shimmering and hot. Add pork, being careful not to crowd the pot {brown the pork in shifts, if needed} Brown the pork on all sides until golden and well-browned, about 30 seconds to a minute on each side. Leave the roast in the pot and add onion and garlic. Cook 1-2 minutes, stirring often. Place the pork and garlic and onions in the slow cooker {read below for oven-roasting method} Stir in the rest of the ingredients to the slow cooker. Cover and cook on low 8-9 hours.

After the roast has cooked for the allotted time, remove. Shred it into bite-size pieces and set aside, covered with foil to keep warm. Pour the remaining liquid and ingredients from the slow cooker into a large saucepan. Bring mixture to a boil on the stove, and simmer vigoriously over med-low or med-heat 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add roast and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the crockpot to low or high and allow the pork to heat through again. Serve with warm tortillas and desired toppings, such as sour cream, cheese, avocados, lettuce, tomatoes.