3 lbs. – Boneless Pork Shoulder cut into 1 inch cubes
2 cups – Chicken Broth
4 cloves – Garlic, minced
1 tsp. – Dried Oregano
Salt and Pepper
Steamed White Rice, for serving
3/4 cup – Sour Cream
1/2 cup Fresh Cilantro, chopped
Instructions
Put the chiles and their liquid in the slow cooker, tearing the chiles into coarse stripes with your fingers. Stir in the pork, chicken broth, garlic, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover and cook on the high-heat setting for 4 hours or the low-head setting for 8 hours.
Taste and adjust the seasoning. Ladle the stew over steamed rice and serve, passing the source cream and cilantro at the table.
