Total Time: 7-8 hours
3 pounds boneless pork shoulder, or butt
1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds, or ground cumin
3 plum tomatoes, (1/2 pound), thinly sliced
1/2 cup chopped fresh cilantro, divided
1/2 cup reduced-fat sour cream
Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and place in a 5- or 6-quart slow cooker. Turn heat to high.
Combine salsa, broth, onion and cumin seeds in a bowl. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Keep cooking the sauce and vegetables in the slow cooker on high heat. Skim the fat from the top from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Serving size is ¾ cups.
Ingredient note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.
Nutrition per ¾ cup serving:
Total fat: 15g