Slow Cooker Pork Chile Verde

I made this with cilantro-lime rice, which sounds fancy but it's actually just jasmine rice that you mix chopped cilantro and lime juice into. Never pay extra at a restaurant for that.

Inspiration: Diethood

Ingredients

Pork

3 tbsp corn oil

3 lbs boneless pork loin roast, cut into cubes

3 carrots, sliced into coins or shredded

1 yellow onion, diced

6 cloves garlic, minced

1 (28-oz) can green enchilada sauce

1 cup salsa verde

1 (4-oz) can chopped green chiles

½ tsp salt, or to taste

Fresh ground black pepper, to taste

Serving

Prepared rice

Flour Tortillas, warmed

Jalapenos, seeded and thinly sliced, for garnish

Chopped fresh cilantro, for garnish

Sour cream, for garnish

Lime wedges

Preparation

1. Heat oil in a large skillet. Add pork, carrots, onions, and garlic; saute until pork is browned on all sides.

2. Remove skillet from heat and transfer pork mixture to a 6-quart, or larger, slow cooker.

3. Stir in the enchilada sauce, salsa verde, green chiles, salt, and pepper; cover the slow cooker and cook on LOW for 6 hours, or until meat is tender and internal temperature registers at 145˚F. Using an instant-read thermometer, start checking for doneness around the 4-hour mark. Remove cover, stir, taste for salt and pepper, and adjust.

4. Let stand 8 to 10 minutes. Garnish with jalapenos and cilantro. Serve over prepared rice or tortillas with sour cream and lime wedges.