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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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I got this recipe for a woman I used to work with. You can make it spicy or mild just by adjusting the amount to jalapeno you put in. Ingredients:
1 tablespoon vegetable oil |
2 lbs boneless pork shoulder |
1 large onion, coarsely chopped |
3 garlic cloves, chopped |
2 (12 ounce) cans tomatillos, drained and chopped |
1 (7 ounce) can diced green chilies |
1 -2 fresh jalapeno pepper, sliced |
1/2 cup fresh cilantro, chopped |
1 teaspoon dried oregano |
salt and pepper |
1 quart water |
1 cup shredded monterey jack cheese |
1/4 cup sour cream |
fried corn tortilla strips (to garnish) |
Directions:
1. Heat the oil in a large skillet over medium heat and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to the crock pot.
2. In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the crock pot along with skillet juices.
3. Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the crock pot. Season with oregano, salt and pepper. Pour in 1 quart of water or enough to cover all ingredients.
4. Cover and cook on high for 6-7 hours.
5. Remove pork from crock pot and shred with a fork. Return shredded pork to the crock pot.
6. Spoon the crock pot mixture into bowls and top with cheese, sour cream and tortilla strips to serve.
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