Pork Stew For The Crock Pot - cooking recipe

Ingredients

2 tablespoons vegetable oil, divided
3 lbs fresh lean boneless pork butt, cut into cubes
2 medium white onions, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon cumin
3/4 teaspoon dried oregano leaves
1 (8 ounce) can tomatillos, drained & chopped or 1 cup husked and chopped fresh tomatillo
1 (4 ounce) can chopped green chilies, drained
1/2 cup chicken broth
1 large tomatoes, peeled and coarsely chopped
1/4 cup fresh cilantro, chopped or 1/2 teaspoon ground coriander
2 teaspoons lime juice
4 cups hot cooked rice
1/2 cup slivered almonds (optional)

Preparation

Heat 1 tablespoon oil in large skillet over medium heat.
Add pork; cook 10 minutes or until browned on all sides.
Remove and set aside.
Heat remaining 1 tablespoon oil in skillet.
Add onions, garlic, cumin, and oregano; cook and stir 2 minutes or until soft.
Combine pork, onion mixture and remaining ingredients except rice and almonds in crock pot; mix well.
Cover and cook on low 5 hours or until pork is tender and barely pink in center.
Serve over rice and sprinkle with almonds, if desired.