Mexican Stewed Pork

By claudiag

Ingredients

• 2 tablespoons canola oil
• 5 pounds boneless pork roast, trimmed of as much fat as possible
• Salt and pepper for seasoning roast
• 2 yellow onions, chopped
• 5 cloves garlic, finely minced or crushed
• 1 (15 oz.) can green enchilada sauce
• 2 (4 oz.) cans diced green chiles
• 2 (14 oz.) cans diced tomatoes with green chiles
• 1 beef bouillon cube (or 1 teaspoon beef bouillon granules)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper

Details

Adapted from katelynskitchen.com

Preparation

Step 1

1.Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, the oil over medium heat until the oil is shimmering and hot. Add the 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 the onion and garlic. Cook for 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 for 8-9 hours. After the roast has cooked for the allotted time, remove the roast. 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 the mixture to a boil on the stove, and simmer vigoriously over medium-low or medium heat for 20-30 minutes, stirring often to prevent sticking or burning, until the mixture considerably reduced and thickened. Add the pork 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.