Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •2 pounds boneless pork shoulder
- •1 large onion, coarsely chopped
- •3 cloves garlic, chopped
- •2 (12 ounce) cans tomatillos, drained and chopped
- •1 (7 ounce) can diced green chile peppers
- •2 fresh jalapeno peppers, sliced
- •0.5 cup fresh chopped cilantro
- •1 teaspoon dried oregano
- •salt and pepper to taste
- •1 quart water
- •1 cup shredded Monterey Jack cheese
- •0.25 cup sour cream
- •4 sprigs fresh cilantro, for garnish
Instructions
- 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 a slow cooker.
- 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 skillet juices.
- Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
- Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.
Nutritional Facts
Per 4 servings
- Calories: 553
- Carbohydrate: 18g
- Fat: 37g
- Fiber: 9g
- Protein: 37g
- Sugar: 6g
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