SLOW-COOKED PORK VERDE

Slow-Cooked Pork Verde image

Comforting and hearty, our favorite midweek entree is perfect cool weather fare. Serve with French bread and a green salad for a well-rounded supper. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

3 medium carrots, sliced
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) green enchilada sauce
1/4 cup minced fresh cilantro
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice

Steps:

Place carrots in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Add the beans, enchilada sauce and cilantro. Cover and cook on low until tender, 6-8 hours. Remove roast to a serving platter; keep warm., Skim fat from cooking juices. Transfer the cooking liquid, carrots and beans to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat and rice.

Nutrition Facts : Calories 346 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 384mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges