1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
1 cup fresh cilantro, minced
4 garlic cloves, minced
3 tablespoons canola oil
1 28-ounce can green enchilada sauce
1 jalapeño pepper, seeded and chopped
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed
In a large skillet, sauté the pieces of pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to the slow cooker. Add the enchilada sauce and jalapeño. 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 hot pork mixture.
Leave uncovered and cook on high for 30 minutes or until thickened. Serve with hot rice and tortillas.