What you need:

  • 11/2 lbs pork shoulder trimmed of excess fat and cut into 1 inch
    cubes
  • 2 c water
  • 2 t chicken bouillon granules
  • 1 large onion, chopped
  • 4 garlic cloves chopped fine
  • 1 lb fresh tomatillos, chopped
  • 4 oz can diced green chiles
  • 1 T dried oregano
  • 1 t ground cumin
  • 1/2 c fresh cilantro, chopped
  • 3 T vegetable oil
  • salt to taste
  • black pepper to taste

What you do:

  • Heat oil in a large skillet.  Add pork shoulder to skillet with salt
    and pepper and cook over medium-high heat until browned.  
    Place pork and remaining ingredients into a 3.5 quart or larger
    crock-pot.  Cook, covered, for 8 - 9 hours on low.  May add
    additional salt and pepper to taste.  Serve on warm tortillas or
    over rice.
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Crock-Pot Chili Verde
Easy Breezy Recipes