1-1/2 pounds boneles pork shoulder, cut into 1 inch cubes
2 medium baking potatoes or sweet potatoes, peeled and cut into large chunks
1 cup chopped onion
1 can (4 ounces) diced green chiles
1 cup frozen corn
2 teaspoons sugar
2 teaspoons cumin or chili powder
1 teaspoon dried oregano
1 jar (16 ounces) salsa verde (green salsa)
Hot cooked rice
1/4 cup chopped fresh cilantro
Place pork, potatoes, onion, chiles and corn into slow cooker. Stir sugar, cumin and oregano into salsa and pour over pork and vegetables. Stir gently to mix. Cover; cook on LOW 6-8 hours or on HIGH 4-5 hours or until pork is tender. Serve stew over hot rice and garnish with cilantro.
Not a NESTLÉ®-tested recipe.