This is my version of this comforting stew. You must have some good tortillas to dip in it!
Place pork roast in the slow cooker with 1 cup of chicken broth and cook on medium high for 6 hours. After 6 hours, shred roast and add remaining ingredients to the slow cooker. Cook for two more hours in the slow cooker. If necessary, make a roux with some of the liquid and some flour to thicken the stew.
I serve this with rice and black beans. I put the rice and beans in the bottom of my bowl and ladle the stew on top.
You must be logged in to post a review.
This was easy and delicious! My entire family, including my 2-year old, gobbled it up. My pork roast was about 3.4 lbs and because the recipe had a lot of liquid, I halved all of the other ingredients. It turned out perfectly that way, with just the right amount of sauce and no thickening required. I served over rice & black beans, as suggested. Yum!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.