Pork and Salsa Stew

This recipe makes a pork stew with a southwestern flair.  The recipe makes 6 servings.  I used Guy Fieri Salsa Verde, but you could make your own, if you prefer.  The Guy Fieri Salsa added just the right flavor to this stew. 

Lundberg Black Japonica is a rice blend that is sold in the organic section of Giant stores in Pennsylvania, but any black, mahogany or brown rice could be used.

  2 Lb Pork Loin                                                                        1.5 Cup Roma Tomatoes

  16 Ounce Salsa Verde                                                             1/2 Tbl Cilantro

  1 3/4 Cup Chicken Stock                                                         1/2 Cup Reduced Fat Sour Cream

  1 Tsp Cumin                                                                            1 Cup Lundberg Black Japonica

Trim and discard pork surface fat - place in a slow cooker.  Cut the tomatoes in half and slice very thin - put on top and around the pork.  Combine salsa, broth, cumin and cilantro.  Pour over the meat. Put the lid on and cook on low until the meat is pull-apart tender, 6 to 7 hours.  Cook the rice with water to package directsion so it is done before you shred the pork.  Remove  the pork and shred, return to the slow cooker.  Stir in the sour cream and cooked rice.

Per Serving: 260 Cal (40% from Fat, 49% from Protein, 12% from Carb); 32 g Protein; 11 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 8 g Carb; 3 g Fiber; 1 g Sugar; 33 mg Calcium; 2 mg Iron; 887 mg Sodium