Pork Chili Verde

This meal ended up being a rushed meal eaten on the fly. We were trying to get out family garden ready so I had to run back home to finish it off, eat my share and get the kids ready and take it to them. Everyone seemed to enjoy it though which was good. I love rice but some of my kids aren't the biggest fans, oh well I'm mean and make them eat it anyway ;) One thing I would try next time is to try and make the sauce thicker, well if I wanted to use it in a tortilla like the recipe said to do. It was a yummy recipe though and yet again another crock pot recipe which I love :)
1 boneless pork sirloin roast (3 lbs.), cut into 1-inch cubes
4 med. carrots, sliced
1 med. onion, thinly sliced
1 c. minced fresh cilantro
4 garlic cloves, minced
3 T. canola oil
1 can (28 oz.) green enchilada sauce
2 jalapeno peppers, seeded and chopped
1 T. cornstarch
1/4 c. cold water
Rice
Flour tortillas

In a large skillet, saute pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a crock pot, add enchilada sauce and jalapenos. 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 pork mixture. Cover and cook on high for 30 minutes or until thickened. I may have not cooked it long enough afterwards thicken it, I would suggest doing that if you want to eat it with tortillas. Yummy Scrummy, ENJOY :)