Crystal's Chile Verde

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A very easy recipe to make and works well in a crock pot. This is a favorite for my family and great as a potluck meal. I learned this recipe from my husband's aunt i now am told i make it better than she does.

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Steps

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Cut meat into 2 inch pieces.

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In a large stock pot or hot crockpot put oil , garlic and onion cook until lightly browned then add enough of the meat to cover bottom and brown the meat on all sides.

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Remove and do remaining meat as well.

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Return meat to pot after browned and put enough water to just cover the meat you do not want a lot of water in the pot.

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In a small frying pan fry the jalapeo until skin is lightly blackened on all sides then wrap in a cold hand towel to sweat the skin.

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I usually wet a wash cloth and put it in the freezer when i begin frying the jalapeos.

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In a small pot boil the tomatillos for about 20 minutes or until they are very soft , almost watery feeling.

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The skin should just slide off.

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Remove the skin of the jalapeo and slice open removing the seeds and top.

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Smash in a mortar stone or in a blender or food processor until it becomes a paste.

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Repeat these steps for the tomatillos , i usually just squish them by hand into the pot since they are so soft aft.

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Ingredients

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pork shoulder, jalapeno peppers, tomatillos, garlic cloves, yellow onion, olive oil, flour, ground cumin, salt & pepper