Wednesday, February 25, 2009

Tomatillo Pork and Mushrooms

From Not Your Mother's Slow Cooker Recipes For Two

Cooker: 3 quart
Cook: HIGH 3-3 1/2 hours or LOW 5-6 hours

1 1/4 to 1 1/2lb boneless pork loin or shoulder, cut into 1" pieces
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp olive oil
1 medium-size yellow onion, chopped
3/4lb white mushrooms, thickly sliced
1 clove garlic, minced
1 28oz can green enchilada sauce
1 7oz jar salsa verde (tomatillo salsa)
1/4 C chopped fresh cilantro

Season the pork with the salt and pepper. In a large skillet over medium-high heat, heat the oil until very hot. Add the pork and cook until browned on all sides, 3 minutes. Transfer to the slow cooker. Add the onion, mushrooms, garlic, and the two sauces to the crock. Cover and cook on HIGH 3-3 1/2 hours (or LOW 5-6 hours), until the pork is tender enough to eat with a fork. Stir in the cilantro. Serve hot.

No comments: