4 medium carrots, sliced
1 medium onion, thinly sliced
1 cup minced fresh cilantro
4 garlic gloves, minced
3 tablespoons vegetable oil
1 can (28 oz) green enchilada sauce
2 jalapeno peppers, seeded and chopped
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed
*In a large skillet, saute the pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a 5 qut. slow cooker. Add the enchilada sauce and jalepenos. Cover and cook on low for 6 hours or until meat is tender.
*In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas.
**Ok so I was lazy and I totally skipped the whole skillet part and just dumped everything into the crockpot but it came out yummy anyways! Otherwise I added everything like the recipe says!
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