Ingredients:
1 lb bacon, diced
3+ lb pork butt/shoulder, cut into 1" cubes
1 qt pork broth from cooking, or 1 quart chicken stock or water
1 large onion, diced
2 lbs green chilies, diced. I usually use pre-roasted and diced frozen Hatch chilies, and unless I'm dialing it up to 11, I usually use 1 lb hot and 1 lb mild. If you want it hotter you can add any pepper you like - I often add serranos or chile pequines.
1 tbsp minced garlic
6 medium tomatillos, husks removed and coarsely chopped
1 tbsp oregano
2 tbsp cumin
1 14-20oz jar salsa verde/tomatillo salsa. Brand and heat is up to you, but tomatillo should be the first ingredient.
1/2 cup cilantro leaves, chopped plus more for garnish (optional)
Cotija or feta cheese, crumbled, for garnish (optional)
Directions:
1. In a large pan over medium heat, cook the bacon until it is brown and crispy. Using a slotted spoon, remove the bacon and set on paper towels to drain. Save 1-2 tbsp of the bacon grease in the pan.
2. Turn the heat up to medium-high. Working in batches, brown the pork on all sides. Remove pork from pan and place in crockpot. Add 1c water and cook on low for 4-6 hours or until tender. Drain the pan juices into a large pot or bowl, then return to the crockpot.
4. Refrigerate the pork juices until the fat solidifies on top. Skim the fat and pour 1 quart of the pork broth into the crockpot. If you don't have a full quart, add water or chicken broth to make 1 quart.
3. In a large pan, add 1 tbsp olive oil and heat on medium heat. Add the onion to the pan and saute for 4 minutes. Add the minced garlic and saute for 1 more minute, stirring constantly. Add mixture to the crockpot.
4. If using fresh chilies, add them to the pan and saute for 5 minutes. Take 1 cup chilies and the tomatillos and puree in blender, then add them and the non-pureed chilies to the crockpot.
5. Add the oregano, cumin, and salsa to the crockpot. Mix well to combine. Cook on low for 1 hour until pork is very tender. Add the cilantro and cooked bacon 10-15 minutes before serving.
If you want it thicker, mix a slurry of 2-3 tbsp corn starch and 2-3 tbsp of cold water and stir it into the crockpot 15 minutes before serving.
Garnish with additional fresh cilantro leaves, cotija or feta cheese, tortilla strips, whatever makes you happy.
1 large onion, diced
2 lbs green chilies, diced. I usually use pre-roasted and diced frozen Hatch chilies, and unless I'm dialing it up to 11, I usually use 1 lb hot and 1 lb mild. If you want it hotter you can add any pepper you like - I often add serranos or chile pequines.
1 tbsp minced garlic
6 medium tomatillos, husks removed and coarsely chopped
1 tbsp oregano
2 tbsp cumin
1 14-20oz jar salsa verde/tomatillo salsa. Brand and heat is up to you, but tomatillo should be the first ingredient.
1/2 cup cilantro leaves, chopped plus more for garnish (optional)
Cotija or feta cheese, crumbled, for garnish (optional)
Directions:
1. In a large pan over medium heat, cook the bacon until it is brown and crispy. Using a slotted spoon, remove the bacon and set on paper towels to drain. Save 1-2 tbsp of the bacon grease in the pan.
2. Turn the heat up to medium-high. Working in batches, brown the pork on all sides. Remove pork from pan and place in crockpot. Add 1c water and cook on low for 4-6 hours or until tender. Drain the pan juices into a large pot or bowl, then return to the crockpot.
4. Refrigerate the pork juices until the fat solidifies on top. Skim the fat and pour 1 quart of the pork broth into the crockpot. If you don't have a full quart, add water or chicken broth to make 1 quart.
3. In a large pan, add 1 tbsp olive oil and heat on medium heat. Add the onion to the pan and saute for 4 minutes. Add the minced garlic and saute for 1 more minute, stirring constantly. Add mixture to the crockpot.
4. If using fresh chilies, add them to the pan and saute for 5 minutes. Take 1 cup chilies and the tomatillos and puree in blender, then add them and the non-pureed chilies to the crockpot.
5. Add the oregano, cumin, and salsa to the crockpot. Mix well to combine. Cook on low for 1 hour until pork is very tender. Add the cilantro and cooked bacon 10-15 minutes before serving.
If you want it thicker, mix a slurry of 2-3 tbsp corn starch and 2-3 tbsp of cold water and stir it into the crockpot 15 minutes before serving.
Garnish with additional fresh cilantro leaves, cotija or feta cheese, tortilla strips, whatever makes you happy.
