Ingredients
2 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
2 teaspoons chili powder
2 pounds tomatillos, husked and rinsed
1 large onion, roughly chopped
1 jalapeno, split in half
4 cloves garlic, peeled
2 tablespoons olive oil
2 cups chicken stock
1 small bunch cilantro, ends trimmed, some reserved for garnish
Two 15-ounce cans white beans, drained and rinsed
Kosher salt and freshly ground black pepper
Directions
Heat broiler and adjust oven rack to highest setting. Line a rimmed sheet tray with foil.
Season the pork with salt and pepper and sprinkle with the chili powder. Add to the slow cooker.
Toss the tomatillos, onion, jalapeno, garlic and oil on the sheet tray lined with foil and season with salt and pepper. Broil for 10 minutes, flipping halfway, until tender and the tomatillos are slightly charred. Remove the vegetables to a blender or food processor, along with chicken stock and cilantro, and blend until smooth. Pour the sauce over the pork and stir in the beans. Attach the lid and cook for 4 to 5 hours on high, or 7 to 8 hours on low, until pork is extremely tender.
Serve warm with tortillas and chopped cilantro.
Tip: Suit your taste by controlling the heat. Add more (or less) jalapeno peppers as desired.
Notes
From http://www.cooking.com/recipes-and-more/recipes/slow-cooked-pork-chile-verde-recipe Have not yet tried - found this one on the internet and marked it for future reference.
