 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
|
I love chile verde, and this is the recipe I came up with to use when I'm away all day... Ingredients:
1 yellow onion, chopped |
5 garlic cloves |
2 tablespoons olive oil |
2 lbs lean pork, cubed |
2 -3 mild anaheim chilies, seeded and sliced |
1 jalapeno chile, seeded and sliced (or more, to taste) |
8 large tomatillos, husk peeled and coarsely chopped |
2 teaspoons oregano |
2 teaspoons ground sage |
1 1/2 teaspoons ground cumin |
1/4 cup chopped fresh cilantro |
1 teaspoon dried ancho chile powder |
2 tablespoons lemon juice |
1 cup chicken stock |
1/2 teaspoon salt (to taste) |
1/4 teaspoon white pepper |
Directions:
1. Saute the onion and garlic in olive oil.
2. When onion is soft, put it in the crock pot.
3. In the same pan you sautéed the onion and garlic in, add a little more oil, turn up the heat, and brown the cubed pork.
4. Put the pork and remaining ingredients in the crock pot.
5. Turn on medium and cook for at least 6 hours.
6. Enjoy!
|
|