Ingredients
  • 1   teaspoon ground cumin
  • 1/2  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 1 1/2  pounds boneless pork shoulder, cut into 1-inch pieces
  •  Nonstick cooking spray
  • 1   tablespoon olive oil
  • 1   pound fresh tomatillos, husks removed and chopped (about 4 cups)
  • 1   cup chopped onion (1 large)
  • 3   teaspoons finely shredded lime peel, divided
  • 2   tablespoons lime juice
  • 4   cloves garlic, minced
  • 3/4  cup chopped yellow or red sweet pepper (1 medium)
  • 12  6  inches corn tortillas
  • 2   tablespoons snipped fresh cilantro
  •  Purchased green salsa (optional)
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Directions
1. 
In a small bowl, combine cumin, salt, and pepper; set aside. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle cumin mixture over meat. Coat a large skillet with cooking spray. Cook half of the meat in hot skillet over medium heat until brown. Remove meat from skillet. Add oil to skillet. Brown remaining meat in hot oil. Drain off fat. Place meat in a 3-1/2- or 4-quart slow cooker. Add tomatillos, onion, 1 teaspoon of the lime peel, lime juice, and garlic. Stir to combine.
2. 
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. 
If using low-heat setting, turn to high-heat setting. Add sweet pepper to cooker. Cover and cook for 15 minutes more. Fill corn tortillas with meat mixture; sprinkle with cilantro and remaining lime peel. If desired, serve with green salsa, if desired. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 333, Fat, total (g) 11, chol. (mg) 73, sat. fat (g) 3, carb. (g) 32, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 3, pro. (g) 27, vit. A (IU) 145.77, vit. C (mg) 0.69, Thiamin (mg) 0.64, Riboflavin (mg) 0.4, Niacin (mg) 7.11, Pyridoxine (Vit. B6) (mg) 0.63, Folate (g) 24.19, Cobalamin (Vit. B12) (g) 0.61, sodium (mg) 314, Potassium (mg) 769, calcium (mg) 70.68, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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