Creamy Mexican Crock Pork Stew

By Tonya_Speed

NUTRITION per serving: 358 Calories; 17g Fat; 23g Protein; 4g Carbohydrate; trace Dietary Fiber; 90mg Cholesterol; 523mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 3 1/2 Fat. Points: 9

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 1/2 pounds boneless pork shoulder roast, cut into 3/4-inch cubes
• 1 (14.5-oz.) can low sodium chicken broth
• 1/2 cup sliced green onion
• 3 to 4 cloves garlic, pressed
• 1 teaspoon oregano
• 1 1/4 cups salsa (your favorite)
• Salt and pepper, to taste
• 3 tablespoons flour
• 2/3 cup half and half

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a skillet over medium-high heat and brown the pork. Add chicken broth, green onion, garlic and oregano. Bring to a boil; add salsa. Reduce heat and simmer for two minutes. Transfer to a slow cooker.
Cover and cook on low heat setting for 8 hours.
Toward the end of the cooking time, raise slow cooker heat setting to high. Blend flour and half and half till smooth and gradually stir into the stew; cook and stir till thickened (it's not going to be too thick, but there is enough flour to tighten the sauce up. If you prefer it thicker, add another tablespoon of flour).