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Ingredients
- 2/3 c. all-purpose flour
- 3 lb boneless pork shoulder butt roast
- 1 Tbsp. vegetable oil
- 1 c. chicken stock
- 1/2 can peeled green chilies (4-1/2 ounce) liquid removed rinsed
- Â Â and minced
- 2 x cloves garlic chopped
- 1 tsp dry oregano
- 1 tsp grnd cumin
- 1 tsp coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 c. baby or possibly minced carrots (1 1/4 lb/625g)
- 6 sm onions (about 1 lb/500 g) halved
- 1/3 c. cool water
Directions
- Spread 1/3 c. (75 ml) of the flour on plate. Pat pork dry; roll in flour to coat, brushing off any excess. In Dutch oven, heat oil over medium-high heat; brown pork, turning with wooden spoons, about 10 min. Drain off any fat.
- Use 18- to 24-c. (4.5 to 6 L) slow cooker; Combine stock, chilies, garlic, oregano, cumin, coriander, sant and pepper, to taste, carrots, and onions; cook meat, stock mix and vegetables on Low for 10 to 12 hrs, or possibly cook on High for 6 hrs. Remove meat and vegetables; keep hot. Meanwhile, in small bowl, whisk remaining flour with cool water. Add in flour mix to slowcooker; cook on High for 15 to 20 min till thickened. Serve with meat and vegetables.
- NOTES : This updated standby has a bit of a kick, that can turn into a punch by adding 2 tbsp (25 ml) more chilies. If you cannot find canned chilies, use half a sweet green pepper plus 1/2 tsp. (2 ml) warm pepper sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 6 servings | |
| Calories 165 | |
| Calories from Fat 25 | 15% |
| Total Fat 2.9g | 4% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 385mg | 16% |
| Potassium 589mg | 17% |
| Total Carbs 32.08g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 11.11g | 7% |
| Protein 4.07g | 7% |
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