Pork Loin Chronicles Volume 3

I still had about 3 1/2 pounds of pork loin left.  What do I do with that? My friend Jinger Burton had just posted an amazing slow cooker recipe for Pork Green Chili that she said I could share with you. I tried the recipe on Saturday and my house did smell divine.

Slow Cooker Pork Chile Verde
Ingredients:
3 TB olive oil
1 medium to large onion - chopped
4 cloves garlic - minced
4 pounds boneless pork, trimmed and cut into bite size chunks
½ - 1 tsp EACH: salt, pepper, cumin
1 C tomatillos, husked removed and coarsely chopped
28 oz green enchilada sauce (or for homemade green chile sauce use fresh roasted green chiles that have been peeled, seeded, and pureed with ½ C water, 1 TB vinegar, & salt until smooth)
4 oz can diced green chiles (if using the enchilada sauce)
2 chopped fresh jalapeños (or to taste)
1 small handful chopped cilantro (or to taste)
Heat the oil and sauté onions and garlic until fragrant. Toss pork in a little flour with the salt, pepper, and cumin (adjust spices to your taste) and add to onions and garlic. Cook until the meat is browned on the outside. Transfer pork, onions, and garlic to the slow cooker and stir in all other ingredients.
Cover and cook on high for 3 hours. Reduce to low and cook an additional hour or two. I thickened mine a little bit with a corn starch slurry so it could be eaten easily in a tortilla with black beans and sour cream.
Delicious, and your house will smell absolutely divine.

 

I made it the quick way with the canned sauce and chilies. I served it without thickening it and added sour cream and black beans to my bowl.  Very good! One of my kids really liked it, too (without beans). My house did indeed smell divine. Thanks, Jinger!

Thoughtfully,

Kristin

Kristin