2 lbs boneless pork shoulder or pork butt, cut into 2-inch pieces
1 tsp dried oregano
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
2 onions, halved and sliced
4 garlic cloves, chopped
2 green bell peppers, cored, seeded and sliced
1 jar (16-oz) tomatillo salsa
2 tbsp cornmeal
3 cups cooked white rice
sour cream and cilantro (optional)
Coat slow cooker or crock pot with nonstick cooking spray. Place pork in bottom of cooker and toss with the oregano, cumin, salt, and pepper.
Scatter the onions, then garlic, and last bell peppers over all.
Pour the salsa evenly over all.
Cover and cook on high for 6 hours or on low for 8 hours. Stir in the cornmeal during the last 15 minutes of cooking time.
Serve with the hot cooked rice and top with sour cream and/or cilantro, if desired.