Pork Chili Verde
Shopping list at a glance: pinto beans, onion, garlic, poblano peppers, tomatillos, pork shoulder, chicken broth, tortillas, sour cream, cilantro
From your pantry at a glance: oil, salt
Pork Chili Verde
2016-02-02 09:01:42
Prep Time: 20m, Cook Time: 10 hours LOW / 4 hours HIGH, Servings: 4-6
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Ingredients
- 1 ½ cups / 8 oz Rancho Gordo San Franciscano / Pinto beans, dried
- 1 tbsp light olive oil
- 1 cup / 1 medium white onion, diced
- 2 tsp / 4 large garlic cloves, minced
- 2 poblano peppers, diced
- 8 whole tomatillos chopped / or 1 x 11oz can
- 1 Southwest Fiesta blend
- 1 lbs cubed pork shoulder, fat removed
- 1/2 tsp salt
- 4 cups / 32 fl oz chicken broth
- 1 cup / 8 fl oz water
- 6 corn tortillas
- ¼ cup sour cream
- ¼ cup cilantro, chopped
Instructions
- rinse and drain the beans and discard any discolored ones
- put the beans into your slow cooker
- heat the olive oil In a skillet over a medium heat and sauté the onions and garlic for 2 minutes
- add the onion mixture to the beans in the slow cooker
- add the poblanos, tomatillos, Southwest Fiesta blend, pork, salt, chicken broth and water to the slow cooker
- stir, cover and cook on LOW: 10 hours or HIGH: 4 hours.
Notes
- spoon into bowls and top with sour cream and cilantro
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