Ingredients

The following ingredients have 7 Servings
  • 4 tablespoons vegetable oil (or as needed)
  • 2 to 2¼ pounds pork tenderloin or pork sirloin tip roast (sliced into 1-inch cubes)
  • 1 teaspoon salt
  • freshly ground pepper black pepper (to taste)
  • 1 tablespoon dried minced onion
  • 1 cup diced sweet yellow onion (approximately ½ a large onion)
  • 1 cup diced celery (3 to 4 stalks)
  • 1 jalapeno (seeded as desired and diced)
  • 1 teaspoon minced garlic
  • 16 ounces tomatillo or green (verde) salsa
  • 10 ounces mild green enchilada sauce ((I like Hatch brand))
  • 15 ounces fire roasted diced tomatoes
  • 1 cup low sodium chicken broth
  • 3 cups cooked white rice
  • avocado, sour cream, cilantro

Instruction

  • Add 2 tablespoons vegetable oil to a large sauté pan and place over MEDIUM-HIGH heat. Add the chopped pork and season with salt and pepper. Cook and stir until lightly browned. Add the dried minced onion and cook and stir for another minute or two. Transfer the pork to the slow cooker.
  • Add the remaining vegetable oil to the same sauté pan and place it over MEDIUM heat. Add the onions, celery, garlic, and jalapeno. Cook and stir for two to three minutes, until the vegetables have softened a bit. Transfer the vegetables to the slow cooker with the browned pork.
  • Add the green salsa, green enchilada sauce, diced tomatoes, and chicken broth and stir to combine. Place the lid on the slow cooker and cook on HIGH for one hour. Turn to LOW and cook for an additional 5 to 6 hours or until the pork is fork tender.
  • Serve over rice with optional toppings.