CROCK POT PORK CHILE VERDE

CROCK POT PORK CHILE VERDE 1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes 4 medium carrots, sliced 1 medium onion, thinly sliced 4 garlic cloves, minced 3 tablespoons canola oil 1 can (28 ounces) green enchilada sauce 1/4 cup cold water 2 jalapeno peppers, seeded and chopped 1 cup minced fresh cilantro Hot cooked rice Flour tortillas, warmed In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.