Ingredients

• 1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
• 4 medium carrots, sliced
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 3 tablespoons canola oil
• 1 can (28 ounces) green enchilada sauce
• 1/4 cup cold water
• 2 jalapeno peppers, seeded and chopped
• 1 cup minced fresh cilantro
• Hot cooked rice
• Flour tortillas, warmed

Directions

1. In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas. Yield: 8 servings.