Pork Chili Verde

1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
1 cup minced fresh cilantro
4 garlic cloves, minced
3 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
2 jalapeno peppers, seeded and chopped
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed

In a large skillet, saute the pork, carrots, onion, cilantro and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the 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. Serve with rice and tortillas. Makes 8 servings.