Slow Cooker Guisado Verde

Slow Cooker Guisado Verde


2 T oil
2 lbs boneless pork shoulder
1 lg onion, coarsely chopped
3 cloves garlic, chopped
2-12 oz cans tomatillos, drained and chopped (I used equivolant of tomatillo salsa)
7 oz can diced green chiles
2 fresh jalapenos, sliced
1/2 c fresh chopped cilantro
1 t dried oregano
1 quart water
1 c shredded monteray jack cheese
1/4 c sour cream

1. Heat oil in large skillet over medium heat, and brown the pork on all sides. Reserving juices in the skillet, along with skillet juices.

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 juices.

3.  Mix the tomatillos, green chiles, jalapenos, and cilantro into the slow cooker.  Season with oregano. Pour in 1 qt water, or enough to cover all ingredients. Cover, cook on high for 6-7 hours.

4.  Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls and top with cheese and sour cream if desired.