Mexican Pot Roast

By Tonya_Speed

NUTRITION per serving: 644 Calories; 39g Fat; 60g Protein; 11g Carbohydrate; 2g Dietary Fiber; 188mg
Cholesterol; 271mg Sodium. Exchanges: 0 Grain (Starch); 8 1/2 Lean Meat; 2 Vegetable; 3 Fat. Points: 16

Ingredients

• 1 1/2 tablespoons olive oil
• 3 medium onions, sliced
• 3 medium carrots, sliced
• 1 (4.25 oz.) can green chilies, drained and chopped
• 3 cloves garlic, pressed
• Salt and pepper to taste
• 3/4 teaspoon oregano
• 3/4 teaspoon cumin
• 3/4 teaspoon ground coriander
• 5 pounds boneless pork roast
• 1 cup low sodium chicken broth
• 1/2 cup water

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a large skillet over medium heat, sauté onion and carrots in oil until onion is softened. Add chilies and garlic and continue to sauté for another 2 to 3 minutes. Remove from skillet and place in slow cooker. Combine salt, pepper, oregano, cumin and coriander; rub into surface of pork roast. Place roast in slow cooker, then pour chicken broth and water around roast. Cover and cook on low heat setting for about 8 hours, or until pork is done.

SERVING SUGGESTION: Serve with coleslaw and mini corn on the cob.