It has been rather cool in the midwest the past few days and I decided that this week would be perfect for soup. I really haven't made much soup this winter so far because it really hasn't been very cold. I decided to take a step out of my comfort zone to make this and we loved it.
3 cups cooked rice16 oz jar tomatillo salsa4 cloves garlic, choppedPepper1 tsp cumin2 pounds boneless pork shoulder or pork butt, cut into 2" piecesSour Cream and Cilantro2 tbs cornmeal2 green bell peppers, cored, seeded, sliced2 onions, slicedSalt1 tsp dried oregano
Coat slow cooker bowl with cooking spray. Place pork in bottom of slow cooker, toss with oregano, cumin, salt and pepper. Scatter onions, garlic and bell peppers over pork. Pour salsa over top. Cover cook on high 6 hours or low 8 hours. Stir in cornmeal during last 15 min. SERVE with rice, top with sour cream and cilantro...
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