Slow Cooker Chili Verde

 We've been so busy over the last few days, I haven't been keeping up on my menu planning. I needed something easy, using what I had on hand.

The tomatillos and peppers are from the garden and this was a perfect way to use them all up.

oil for drizzling
salt and pepper
app. 2 1/2 lb pork shoulder, trimmed
1 large onion, chopped 
1 poblano chile, chopped
1 Anaheim chile, chopped
1 jalapeño, chopped
4 garlic cloves, chopped
2 t Mexican oregano, rubbed
1 1/2 t cumin seed, ground
1 t coriander
3 cups chicken broth
about 3 cups fresh tomatillos, quartered
large handful fresh cilantro leaves, chopped
hot cooked white rice
fresh lime juice

Heat a little oil in a large Dutch oven over medium high heat. Generously sprinkle salt and pepper over pork. Add pork to pan; cook til well browned. Stir in onion and chiles; cook for a few minutes. Stir in garlic and spices; cook another minute or so.

Increase heat to high. Stir in broth and tomatillos; bring to a boil. Taste and adjust as desired.http://media-files.gather.com/images/d303/d260/d745/d224/d96/f3/full.jpg

Pour pork mixture into slow cooker. Cover and cook on high 4-5 hours or low 6-7. Stir in cilantro. Cover and heat through.
http://media-files.gather.com/images/d302/d260/d745/d224/d96/f3/full.jpg
Serve with rice with lime juice to taste.

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