Pork Salsa Verde Stew
  • 3 lbs pork tenderlon, cubed
  • 1 Tablespoon avocado oil
  • 1 cup cilantro leaves
  • 28 ounce canned tomatillos (or 1.5 lb fresh tomatillos and 3-4 fresh jalipenos, optional)
  • 1 small onion
  • 3 garlic cloves
  • 14 oz. green enchilada sauce
  • 16 oz. salsa verde
  • 4 oz. diced green chilies
  • 1.5 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 bag cauliflower rice (12-16 oz)
  1. In a medium sized skillet, add avocado oil and heat over medium high heat. Brown the sides of the pork (for about 2-3 minutes on each side) and add them to the slow cooker.
  2. In a food processor add the tomatillos, onions, garlic and cilantro and blend until fairly smooth. Add it to the slow cooker along with the cauliflower rice, green enchilada sauce, salsa verde, green chilies, cumin, dried oregano, and salt.
  3. Cook on low for 7-8 hours or on high for 5 until the is fork tender.
  4. Garnish with avocado, sour cream (or cream cheese :)) if desired.
Recipe by Stir It Up! at https://stiritup.me/pork-salsa-verde-stew/