This is variation of one of my all time favorite ways to cook pork, Chile Verde. However, the recipe I have always used calls for tomatoes, which are RED, and not VERDE (green) at all, so it has always bugged me a bit that the end result was a reddish dish. In this recipe, I have substituted the tomatoes with canned tomatillos instead.
As I was making this, my hubby walked in and said "aren't you going to brown that pork?". To which I answered,"No, I am not" feeling a bit grumpy at being challenged about being a accomplished lazy girl. Now, honestly people, I do realize that browning adds carmalization and therefore, more flavor. BUT, in this case, there is SO much more flavor ingredients in this dish, you honestly should save yourself some time (and a greasy stove top) by skipping the browning and throwing it altogether in your crock pot. Set it, forget it, do something awesome with your day and come back to a great dinner.
3lb pork, large, cut into large chunks
1 large can (14 oz) whole tomatillos, with juice
1/2 onion, diced small
1 small yellow bell pepper, diced small
2 jalapenos, diced small
1 small can (4 oz) diced ortega green chilies
3-4 garlic cloves, minced
1/2 cup fresh cilantro, chopped small (about 1/2 bunch)
1/2 cup water
1 1/2 tbsp cumin
1 tsp oregano
- green onions
- cojita cheese or feta cheese (optional)
Add all the ingredients to the crock pot, and cook for 8 hours on low. Serve with green onions and cheese, as desired.
Below is a picture of the crock before I cooked it. I didn't brown the pork, as I guess, I am a lazy girl. LOL. You can definitely brown it before starting your crockpot, and it just might be even better. Me? I can't decide if this stew is actually better for having browned the pork first.