Slow Cooker Guisado Verde

Submitted by: admin on April 10, 2020

4 servings

Ingredients

2 tablespoons vegetable oil
2 pounds boneless pork shoulder
1 large onion, coarsely chopped
3 cloves garlic, chopped
2 (12 ounce) cans tomatillos, drained and chopped
1 (7 ounce) can diced green chile peppers
2 fresh jalapeno peppers, sliced
½ cup fresh chopped cilantro
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 cup shredded Monterey Jack cheese
¼ cup sour cream
4 sprigs fresh cilantro, for garnish

Instructions

Step 1
Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.

Step 2
In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.

Step 3
Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.

Step 4
Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.

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