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CROCKPOT CHILI VERDE
1 onion, coarsely chopped
1 bell pepper, green, coarsely chopped
4 garlic clove, minced
1 tb olive oil
4 oz green chile, canned diced
1 jalapeno, diced (opt)
7 tomatillos
2 lb pork, lean, trimmed and cubed
2 ts oregano
2 ts sage
1 t cumin
1 t red pepper flakes
1/2 c beer
First, saute one onion and one green pepper, coarsely chopped, with
three or four cloves of garlic, minced, in olive oil. Throw into
the crockpot. Also throw in a small can of diced green chiles.
Depending on your propensity for spicy food, you may add from one
to three jalapenos, sliced. Add tomatillos in the pot. Peel off
the husk and coarsely chop.
Take about 2 pounds of lean pork (I trim off all the excess fat I
can), cubed, and brown in the pan that you sauteed the onion, etc.
in. Into the pot. Now, the seasoning mixture. I prefer to grind
up in my mortar oregano, some dried red chile peppers, sage, and
cumin seed. Perhaps also some black pepper.
This crockpots all day, or could be simmered for probably about 2
hours.
Traditionally, this is served in bowls, with hot flour tortillas,
salsa, and cilantro. You can also have sour cream, grated cheese,
olives, and pickled carrots and jalapenos around. Of course, you
wrap all this up in the tortillas, making killer burritos.
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Chile Verde 01