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3\u20134 lbs pork shoulder or pork butt (cut into large chunks)<\/p>\n
1 tbsp olive oil (for searing)<\/p>\n
Salt & pepper to taste<\/p>\n
1 tsp cumin<\/p>\n
1 tsp garlic powder<\/p>\n
1 tsp onion powder<\/p>\n
1 \u00bd lbs tomatillos (husks removed and rinsed)<\/p>\n
5\u20136 roasted green chiles (like Hatch or Anaheim), peeled and chopped (or use canned green chiles for ease)<\/em><\/p>\n 2\u20133 jalape\u00f1os or serranos (to taste, optional for spice)<\/p>\n 1 large white onion, chopped<\/p>\n 4 cloves garlic<\/p>\n \u00bd cup fresh cilantro<\/p>\n 1 tsp oregano (Mexican if available)<\/p>\n 1 tsp cumin<\/p>\n 1 \u00bd cups chicken broth<\/p>\n Juice of 1 lime<\/p>\n <\/p>\n<\/div>\n Season pork chunks generously with salt, pepper, cumin, garlic & onion powder.<\/p>\n Heat olive oil in a skillet and brown the pork on all sides (optional but adds flavor).<\/p>\n Transfer pork to the slow cooker.<\/p>\n In a saucepan, boil the tomatillos and jalape\u00f1os until soft (about 8\u201310 minutes).<\/p>\n Blend tomatillos, jalape\u00f1os, roasted green chiles, onion, garlic, cilantro, oregano, cumin, and chicken broth until smooth.<\/p>\n Pour the green sauce over the pork in the slow cooker.<\/p>\n Cook on LOW for 8 hours<\/strong> or HIGH for 4\u20135 hours<\/strong>, until the pork is fall-apart tender.<\/p>\n Shred the meat in the sauce and stir in lime juice.<\/p>\n In warm flour or corn tortillas with onions, cilantro, and crema<\/p>\n Over Mexican rice<\/p>\n In burritos or enchiladas<\/p>\n With a side of refried beans and chips<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Pork: 3\u20134 lbs pork shoulder or pork butt (cut into large chunks) 1 tbsp olive oil (for searing) Salt & pepper to taste 1 tsp cumin 1 tsp garlic powder 1 tsp onion powder For the Chile Verde Sauce: 1 \u00bd lbs tomatillos (husks removed and rinsed) 5\u20136 roasted green chiles (like […]<\/p>\n","protected":false},"author":1,"featured_media":6750,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6748","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nInstructions<\/strong>:<\/h1>\n
Step 1: Sear the Pork<\/h4>\n
Step 2: Make the Green Sauce<\/h4>\n
Step 3: Slow Cook<\/h4>\n
Serving Ideas<\/strong>:<\/h3>\n