TOMATILLO PORK

Tomatillos, also called Mexican green tomatoes, are the main ingredient in salsa verde. They bring a bright hint of lemon to this set-and-forget dish.

Prep: 10 minutes
Slow cook: 8 hours on low or 5 hours on high

1 large bunch cilantro

3 garlic cloves, sliced

2 pounds small red potatoes (about 8), cut into quarters

1 bone-in pork-shoulder roast (about 3 pounds), well trimmed

1 jar (16 to 18 ounces) salsa verde (green salsa)

1. From bunch of cilantro, remove and set aside 15 large sprigs. Remove enough leaves from remaining cilantro to equal ½ cup, loosely packed. Refrigerate leaves to sprinkle over pork after cooking.

2. In 4½- to 6-quart slow-cooker pot, combine cilantro sprigs, garlic, and potatoes. Place pork on top of potato mixture. Pour salsa over and around pork. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours (or on high setting 5 to 5½ hours).

3. Transfer pork to cutting board and slice. Transfer pork and potatoes to warm deep platter. Skim and discard fat and cilantro from cooking liquid. Spoon cooking liquid over pork and potatoes. Sprinkle reserved cilantro leaves over pork. Makes 8 main-dish servings.

Each serving: About 300 calories, 25g protein, 27g carbohydrate, 9g total fat (3g saturated), 2g fiber, 79mg cholesterol, 295mg sodium.