1 large sweet onion, sliced
- 1 large garlic clove, minced
- 2
- tablespoons taco seasoning mix (from 1-oz package)
- 1
- boneless pork shoulder (about 3 lb)
- 1
- can (10 oz) red enchilada sauce
- 1
- can (4.5 oz) chopped green chilies, drained
- 1/2
- teaspoon salt
- 6
- cups hot cooked brown rice
- 2
- cups shredded lettuce
- Salsa, shredded Mexican cheese blend and chopped fresh cilantro for toppings, if desired
- Spray 5-quart slow cooker with cooking spray. Place onion in cooker.
- Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
- Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chilies, salt and 1 cup of the strained sauce. Stir well.
- Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.
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