Tomatillo Pork Chili Verde Stew for Crock Pot or Slow Cooker
228
A Mexican twist for your slow cooker. Packed with flavor, lean pork in a tangy tomatillo sauce.
Ingredients
| 2 | pounds |
pork loin
|
|
| 1 ½ | pounds |
tomatillos
husks removed |
|
| ½ | bunch |
cilantro
chopped |
* |
| 1 | each |
jalapeño pepper
seeded and minced |
* |
| 2 | medium |
poblano peppers
seeded and chopped |
* |
| 1 | each |
sweet red bell peppers
seeded and chopped |
|
| 15 | ounces |
white beans
rinsed and drained |
|
| ½ | large |
onions
diced |
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
oregano
dried |
Directions
Remove excess fat from the pork loin. Cut into 1" squares
Wash and quarter tomatillos. Purée in blender with the cilantro and jalapeno
Add all ingredients into a in a 4 quart crockpot. Stir well.
Cook on low heat setting for 6 to 8 hours or on high setting for 3 to 4 hours
For a thicker sauce (the tomatillos will release a lot of juice) mix 2 teaspoons of cornstarch with 2 tablespoons of water and add to the slow cooker about ½ an hour before serving. For a thinner sauce add a bit of water or stock.
