Crock Pot Chili Verde Recipe
"This was so good all on it's own. You could make it on the stove top as well, just simmer everything in a covered pot on medium heat for 2 hours. You would need to add another 3 c. of chicken broth as well...."
INGREDIENTS
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2 lbs. Tomatillos, husks removed
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2 Poblano or Anaheim Peppers
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2 T. Olive Oil
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3 lb. Pork Shoulder Roast, cut into 1" cubes
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2 Yellow Onions, cut into thick chunks
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5 Garlic Cloves, chopped
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1 t. Oregano
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1 T. Cumin
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1/2 t. Paprika
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1/2 t. Chili Powder
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2 t. Coarse Real Salt
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1 bunch Cilantro, bottom stems cut off
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4 oz. Can Green Chilis
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2 1/2 C. Chicken Broth
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Lime wedges, to garnish
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Avocado Slices, to garnish
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