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Raciónes: 6


Cost per serving $1.39 view details
  • 2/3 c. all-purpose flour
  • 3 lb boneless pork shoulder butt roast
  • 1 Tbsp. vegetable oil
  • 1 c. chicken stock
  • 1/2 can peeled green chilies (4-1/2 ounce) liquid removed rinsed
  •     and minced
  • 2 x cloves garlic chopped
  • 1 tsp dry oregano
  • 1 tsp grnd cumin
  • 1 tsp coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 c. baby or possibly minced carrots (1 1/4 lb/625g)
  • 6 sm onions (about 1 lb/500 g) halved
  • 1/3 c. cool water


  1. Spread 1/3 c. (75 ml) of the flour on plate. Pat pork dry; roll in flour to coat, brushing off any excess. In Dutch oven, heat oil over medium-high heat; brown pork, turning with wooden spoons, about 10 min. Drain off any fat.
  2. Use 18- to 24-c. (4.5 to 6 L) slow cooker; Combine stock, chilies, garlic, oregano, cumin, coriander, sant and pepper, to taste, carrots, and onions; cook meat, stock mix and vegetables on Low for 10 to 12 hrs, or possibly cook on High for 6 hrs. Remove meat and vegetables; keep hot. Meanwhile, in small bowl, whisk remaining flour with cool water. Add in flour mix to slowcooker; cook on High for 15 to 20 min till thickened. Serve with meat and vegetables.
  3. NOTES : This updated standby has a bit of a kick, that can turn into a punch by adding 2 tbsp (25 ml) more chilies. If you cannot find canned chilies, use half a sweet green pepper plus 1/2 tsp. (2 ml) warm pepper sauce.


Nutrition Facts

Amount Per Serving %DV
Serving Size 308g
Recipe makes 6 servings
Calories 165  
Calories from Fat 25 15%
Total Fat 2.9g 4%
Saturated Fat 0.28g 1%
Trans Fat 0.06g  
Cholesterol 0mg 0%
Sodium 385mg 16%
Potassium 589mg 17%
Total Carbs 32.08g 9%
Dietary Fiber 6.7g 22%
Sugars 11.11g 7%
Protein 4.07g 7%
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