Slow Cooker Guisado Verde
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
2 Tbsp vegetable oil
2 lbs boneless pork shoulder
1 large onion, coarsely chopped
3 cloves garlic, chopped
2 (12 oz) cans tomatillos, drained and chopped
1 (7 oz) can diced greeen chile peppers
2 fresh jalapeno peppers, sliced
1/2 cup fresh chopped cilantro
1 tsp dried oregano
Salt and pepper to taste
1 quart water
1 cup shredded Monterey Jack cheese
1/4 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 minutes. Transfer to the slow cooker, along with the skillet juices.
Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro in to 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.
Serves 4.
From allrecipes.com