Prep 15 mins
Cook 7 hrs
I got this recipe for a woman I used to work with. You can make it spicy or mild just by adjusting the amount to jalapeno you put in.
- 1 tablespoon vegetable oil
- 2 lbs boneless pork shoulder
- 1 large onion, coarsely chopped
- 3 garlic cloves, chopped
- 2 (12 ounce) cans tomatillos, drained and chopped
- 1 (7 ounce) can diced green chilies
- 1 -2 fresh jalapeno pepper, sliced
- 1⁄2 cup fresh cilantro, chopped
- 1 teaspoon dried oregano
- salt and pepper
- 1 quart water
- 1 cup shredded monterey jack cheese
- 1⁄4 cup sour cream
- fried corn tortilla strips (to garnish)
- 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 the crock pot.
- In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the crock pot along with skillet juices.
- Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the crock pot. Season with oregano, salt and pepper. Pour in 1 quart of water or enough to cover all ingredients.
- Cover and cook on high for 6-7 hours.
- Remove pork from crock pot and shred with a fork. Return shredded pork to the crock pot.
- Spoon the crock pot mixture into bowls and top with cheese, sour cream and tortilla strips to serve.
Great recipes very tender meat I added 5 jalapenos it was perfect
A real disappointment. Bland and boring even with modifications recommended by reviews.