Slow Cooker Guisado Verde

An easy tomatillo and pork stew that is my boyfriend's favorite. Make it as spicy as you like by adding more or less jalapenos, or do not add any if you have a more tender palate.

• Preparation Time: 15 mins
• Cooking Time: 7 hr 15 mins
• Total Time: 7 hr 30 mins
• Calories: 553 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 cup shredded Monterey Jack cheese
• salt and pepper to taste
• 1 teaspoon dried oregano
• 3 cloves garlic, chopped
• 1 quart water
• 4 sprigs fresh cilantro, for garnish
• 2 pounds boneless pork shoulder
• 1 large onion, coarsely chopped
• 2 (12 ounce) cans tomatillos, drained and chopped
• 1 (7 ounce) can diced green chile peppers
• 2 fresh jalapeno peppers, sliced
• 0.25 cup sour cream
• 0.5 cup fresh chopped cilantro

Recipe Instructions

Step 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 a slow cooker.

Step 2

In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.

Step 3

Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.

Step 4

Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.