Chile Verde (crockpot or stove)

Chile Verde (crockpot or stove)

1 Onion, coarsely chopped
1 Green Bell Pepper, coarsely chopped
4 cloves of Garlic, minced
1 tbsp. Olive Oil (manteca lard is better. I use that instead of oil)
4 ozs. can Green Chiles, diced
1 Jalapeno, diced
7 Tomatillos or 1 (16oz) can, chopped
2 lbs. Pork, lean, trimmed & cubed
2 tsp. Oregano
2 tsp. Sage
1 tsp. Cumin
1 tsp. Red Pepper Flakes
1/2 to 3/4 cup Beer
Salt and Pepper to taste, if wanted

Optional Fixings:
Hot Flour Tortillas
Sour Cream
Grated Cheese

Sauté one onion and 1 green pepper with the garlic in the lard or olive oil. Throw into the crockpot. Add the green chiles and jalapeno and the tomatillos.

Brown the pork in the same pan you sautéed the onion mixture in. Add to the crockpot. Add all of the seasonings and the beer. Cover and cook on low for 6 to 8 hours.

You can simmer it all on the stove, covered and stirred occasionally, for about 2 hours. You want the pork to fall apart.

Serve in a bowl with the flour tortillas and any of the fixings mentioned or that you prefer, or you can roll the mixture into tortillas and eat it that way.



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