Chile Verdi - Slow Cooker
Ingredients
- 3 tablespoons olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 tablespoon cumin
- 1 teaspoon dried oregano
- 3 pounds boneless pork shoulder, cubed
- 3 (10 ounce) green enchilada sauce
- 1 (16 oz jar) salsa verde
- 1 (4 ounce) can green chilis
- 1 (14.5 ounce) can diced tomatoes w/ chilis
- 2 teaspoon cornstarch
Directions
- In a medium sized skillet, add olive oil and heat over medium high heat. Brown the sides of the pork and add them to the slow cooker.
- Add diced tomatoes it to the slow cooker alone with chopped onion, garlic, green enchilada sauce, salsa verde, green chilies, cumin, dried oregano, and salt.
- Cook on low for 6 hours or on high for 4. An hour before serving, take out 1 cup of juice from slow cooker and whisk it with the cornstarch. Add it back to the slow cooker and allow to thicken and cook for about 1 more hour.
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