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cooking good in greene |
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Salsa Verde Pork & Pepper Stew
All materials courtesy of:
Pace
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Prep: 15 minutes
Cook: 5 hours
Makes: 6 servings |
Ingredients:
2 pounds boneless pork shoulder, cut
into 1 1/2-inch pieces
1/2 cup all-purpose flour
2 tablespoons vegetable oil
1 jar (16 ounces) Pace Salsa Verde
2 large red and/or green peppers, diced
(about 2 cups)
3 large carrots, thickly sliced (about
1 1/2 cups)
Chopped fresh cilantro leaves
Hot cooked rice |
Directions:
1. Place pork in large bowl. Add flour and toss to
coat.
2. Heat oil in 12-inch skillet over medium-high
heat. Add pork and cook in 2 batches until well browned.
3. Stir pork, salsa, peppers and carrots in 6-quart
slow cooker.
4. Cover and cook on HIGH 4 to 5 hours or until
pork is fork-tender. Sprinkle with cilantro and serve with
rice.
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