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Slow Cooker Tomatillo Pork Stew

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PREP TIME
15 min
COOKING TIME
435 min
TOTAL TIME
450 min
SERVINGS
4 servings
Lunch Dinner Mexican
Slow Cooker Tomatillo Pork Stew
Ingredients
  • 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
  • 1/2 cup fresh chopped cilantro
  • 1 teaspoon 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
1
Preheat the oil in a large skillet over medium heat, and sear the pork on all sides until it reaches a nice golden brown. Set aside the flavorful juices that accumulate in the skillet, and transfer the pork to a slow cooker.
2
Next, heat the remaining juices from the skillet with the pork in it over medium heat, and sauté the onion and garlic for about 1 minute until they're softened. Then, transfer this mixture along with the skillet juices to the slow cooker.
3
In the slow cooker, combine the chopped tomatillos, diced green chile peppers, sliced jalapeno peppers, and chopped cilantro. Add a pinch of oregano, salt, and pepper to give it some extra flavor. Pour in enough water to cover all the ingredients - approximately 1 quart will do the trick. Cover the slow cooker, and let it cook on High for 6 to 7 hours.
4
Once the pork is cooked, shred it with a fork. Serve the slow cooker mixture in bowls, and top each bowl with shredded Monterey Jack cheese, a dollop of sour cream, and a few sprigs of fresh cilantro.