Santa Fe Pot Roast

By The Canadian Living Test Kitchen

38 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	427427 cal
pro	41 g41g pro
total fat	17 g17g total fat
sat. fat	5 g5g sat. fat
carb	26 g26g carb
fibre	4 g4g fibre
chol	89 mg89mg chol
sodium	502 mg502mg sodium
% RDI:	-
calcium	66 calcium
iron	2626 iron
vit A	185185 vit A
vit A	2020 vit A
folate	1313 folate

This updated standby has a bit of a kick, which can turn into a punch by adding 2 tbsp (25 mL) more chilies. If you can't find canned chilies, use half a sweet green pepper plus 1/2 tsp (2 mL) hot pepper sauce.

Ingredients

2/3 cup all-purpose flour 2/3 2/3cup cupall-purpose flour
3 lb boneless pork shoulder butt roast 3 3lb lbboneless pork shoulder butt roast
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 cup chicken stock 1 1cup cupchicken stock
1/2 1/2 can (4-1/2 oz/127 mL) can (4-1/2 oz/127 mL)peeled green chiligreen chilies, (drained, rinsed and chopped)
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp dried oregano 1 1tsp tspdried oregano
1 tsp ground cumin 1 1tsp tspground cumin
1 tsp coriander 1 1tsp tspcoriander
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
4 cups baby carrots , (1-1/4 lb/625 g)4 4cups cupsbaby carrotbaby carrots, (1-1/4 lb/625 g)
6 6small oniononions, (about 1 lb/500 g) halved
1/3 cup cold water 1/3 1/3cup cupcold water

Preparation

Spread 1/3 cup (75 mL) of the flour on plate. Pat pork dry; roll in flour to coat, brushing off any excess. In Dutch oven, heat oil over medium-high heat; brown pork, turning with wooden spoons, about 10 minutes. Drain off any fat.

Combine stock, chilies, garlic, oregano, cumin, coriander, salt and pepper; pour into pan. Cover and cook in 350°F (180°C) oven for 1-1/2 hours. Add carrots and onions; cook for 1-1/2 hours or until meat and vegetables are tender. Transfer meat and vegetables to platter; tent with foil to keep warm.

Meanwhile, in small bowl, whisk remaining flour with cold water; whisk in about 1/2 cup (125 mL) of the hot liquid from pot. Whisk mixture back into pot. Bring to boil over high heat; cook, whisking, for about 5 minutes or until thickened. Serve with meat and vegetables.

Additional information :

Slow-Cooker Simmer
Brown pork as directed in skillet. Use 18- to 24-cup (4.5 to 6 L) slow cooker; cook meat, stock mixture, and vegetables on Low for 10 to 12 hours, or cook on High for 6 hours. Remove meat; keep warm. Add flour mixture; cook on High for 15 to 20 minutes or until thickened.