Ingredients
1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes4 medium carrots, sliced1 medium onion, thinly sliced4 garlic cloves, minced3 tablespoons canola oil1 can (28 ounces) green enchilada sauce1/4 cup cold water2 jalapeno peppers, seeded and chopped1 cup minced fresh cilantroHot cooked riceFlour tortillas, warmed
Preparation
In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.
