2 lbs tomatillos, husked and rinsed or 28-ounce can, drained
Cooked rice and/or tortillas for serving
DIRECTIONS
Roast the peppers: Place the poblano and jalapeno peppers on a baking sheet lined with foil. Set your oven to broil and place the peppers in the broiler. Broil the peppers until mostly blackened, turning the peppers every 5 minutes or so to char on all sides, about 20 minutes total. Remove the peppers from the broiler and cover with foil to allow the peppers to steam and soften, about 10 minutes.
Pat the pieces of pork dry with paper towels then generously season with salt and pepper.
Heat the oil in a large saute pan or dutch oven over medium-high heat.
Working in batches, sear the pork in the hot oil until well browned all over. Transfer browned pork to a 6-quart slow cooker, set aside.
Keep the saute pan over medium-high heat. Add the onions, cumin, and water to the pan scraping the bottom of the pan with a wooden spoon to release and stuck on bits. Cook the onions, stirring occasionally, until all the water has evaporated, about 4 minutes.
Scrape the onions into a blender or food processor.
Rub the skins off your roasted peppers and rinse under cold water to remove the seeds and stems.
Place the roasted peppers, garlic, and tomatillos into the blender with the onions. Pulse until everything is finely chopped.
Pour the sauce from the blender into the slow cooker and stir in with the pork.
Cover the slow cooker and cook on low for 7 hours or until pork is tender.
Print Recipe
17 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment