Ingredients:
About 3 lbs of pork loin cubed (you can use chicken if you prefer)
2 Jalapeno Peppers
2 Anaheim Peppers
2 Poblano Peppers
2 tbsp Avocado or Olive Oil
1 Large White Onion
6 Tomatillos (Husks removed)
4 Garlic Cloves
1 Bunch of Cilantro (most of stems removed)
1 cup of Chicken Stock or Broth
Salt to taste
Black Pepper to taste
1/2-1 tsp Cumin
1/2-1 tsp Oregano
Cooking Instructions:
Using the saute setting on your slow cooker, add a tablespoon of avocado oil and char up jalapeños, Anaheim peppers and poblano peppers, rotating every couple minutes. After about 10 minutes put them in a large ziplock bag and seal for 7-8 minutes. Next brown up a quartered white onion and six de-husked tomatillos. In a blender add 4 garlic cloves, 1 bunch of cilantro, browned onion and tomatillos. Give it a quick blend. Remove the stems and scrape the skin off each pepper then add them to the blender with a splash of chicken stock, salt and pepper to taste. Blend until the consistency you prefer. Pat dry a pork loin, slice into cubes, then season with salt and pepper. Add a little more oil and saute until lightly browned. Turn off the slow cooker, pour in your chili verde sauce, rinse blender with a cup of chicken stock, salt and pepper to taste, then add about a half teaspoon of oregano and cumin. Make sure all the pork is submerged, cover and set the slow cooker to low for 8 hours. Look at this guys… Best chili verde ever, and so easy to make!
Cook Time: 480 mins