Recently, I made Green Chili from Elizabeth Gordon's book, Simply Allergy-Free. It was so easy and delicious! It's not spicy at all
unless you add jalapenos.
Ingredients:
3# pork shoulder, cubed
1 28 oz. can green tomatillos, crushed (I crushed mine by hand since they were whole)
1 4 oz can chopped green chilis
1 yellow onion, chopped
1 bunch cilantro, chopped
1/2 t. cumin powder
1 t. dried oregano
1/2 t. salt
limes and jalapenos for serving
Instructions:
Place
meat, chilis, onion, cilantro, cumin, oregano, and salt in the slow
cooker and toss to coat. Add the crushed tomatillos and cover. Cook on
low for 6-8 hours. I used my potato masher to shred up the meat.
Serve over white rice or soaked and cooked white beans.
It's great leftover, too!
