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)
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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