Lime Poblano Pork Tacos

Adapted from a recipe that is no longer on BHG.com.

Ingredients

• 2 lbs boneless pork shoulder roast, trimmed and cut into 2-inch pieces
• 2 poblano chile peppers, seeded and sliced
• 1 fresh jalapeño chile pepper, seeded and chopped
• ⅓ cup reduced-sodium chicken broth
• 1 tsp finely shredded lime peel
• 3 tbsp lime juice
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• ½ tsp ground black pepper
• 1 package corn tortillas, heated in a skillet
• 1 package cherry tomatoes
• raw spinach
• red/orange/yellow bell peppers, cut into spears

Instructions

In a slow cooker or pressure cooker, combine pork, poblano, jalapeño, broth, lime peel, lime juice, cumin, coriander, salt, and pepper.

Slow Cooker

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Add tomatoes for the last half hour.

Pressure Cooker

Use meat setting, high temperature, 2 hours, start. Blister tomatoes in a skillet separately.

Serve with tortillas, spinach, and bell peppers.