One of the things that you find throughout the southwest is green chili. You often find it as a topping for Mexican food, but this particular recipe is an actual meal and not meant to be a condiment. Cooking it low and slow allows the meat to become tender and absorb even more of the flavor of the peppers. We happened to have grown jalapenos over the summer, so we had several on hand, although they were a little smaller than normal. This is a great meal for cooler weather that is easy to make and will warm you up on the inside. If you like it a little spicier, you can simply add more peppers or leave more of the seeds in.
- 1 1/2 lbs Boneless Pork Shoulder – cut into 1 inch cubes
- 1/2 Small Red Onion – chopped
- 2 Small Jalapenos – halved, one seeded and one with seeds left in
- 4 to 5 Tomatillos – husked, cleaned, and cut in half
- 3 cloves Garlic
- 1/4 cup Cilantro Leaves
- 3 tbsp Canola Oil
- 3 cups Chicken Stock
- Juice of 1 Lime
- Salt and Pepper to taste
Toss the onion, tomatillos, jalapenos, and garlic with 1 tablespoon of the oil, salt, and pepper. Heat an oven to 400 degrees and place the vegetables on a foil lined sheet pan and roast for 25 to 30 minutes, flipping once after about 15 to 20 minutes. When the vegetables have finished roasting, transfer them to a food processor and add the cilantro and lime juice. Blend until smooth. Heat the remaining oil in a skillet over medium-high heat and add the pork. Cook until browned on all sides, about 5 to 8 minutes and use a slotted spoon to remove the pork from the skillet. Combine the pork, green chili sauce, and chicken stock in slow-cooker and cook over low heat for 3 to 4 hours. Transfer to individual bowls and serve.