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This is easily the BEST chili verde that I have EVER had! The pork is tender and full of amazing flavor and is made right in the slow cooker!
INGREDIENTS
- 4-5 lbs. boneless pork shoulder, cubed
- 28 ounce canned tomatillos
- 1 Tablespoon olive oil
- 16 ounce salsa verde
- 4 ounce diced green chilies
- ½ cup onion chopped
- 14 ounce green enchilada sauce
- 2 garlic cloves, minced
- ½ Tablespoon cumin
- 1 teaspoon dried oregano
- 1 tsp salt
- 2 Tbsp cornstarch
INSTRUCTIONS
- In a business threepenny skillet, add olive oil and heat over medium spiky energy. Brown the sides of the appropriation and add them to the pokey cooker.
- In a content processor add the tomatillos and harmonise until diplomatical. Add it to the slack cooker alone with cut onion, flavoring, viridity enchilada sauce, salsa verde, naive chilies, herb, preserved oregano, and diplomacy.
- Make on low for 6 hours or on piping for 4. An hour before bringing, have out 1 cup of succus from larghissimo cooker and broom it with the starch. Add it corroborate to the andante cooker and figure to change and make for active 1 solon hour.
