Surprisingly good! Little nervous about ingredients, like sour cream, but it was good! Will do again. Wonder if you really need to brown meat first....
INGREDIENTS 1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 cans (10 ounces each) green enchilada sauce
1 large onion, thinly sliced
2 cans sliced ripe olives, drained
1/2 cup Chicken Broth
2 tablespoons ground cumin
3 garlic cloves, minced
2 teaspoons dried oregano or italian seasoning
2 tablespoons all-purpose flour
1 cup (8 ounces) sour cream
1/2 cup minced fresh cilantro
10 flour tortillas, warmed
2 cups shredded Mexican cheese
DIRECTIONS
Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro. Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.
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