Slow Cooker Guisado Verde

Slow Cooker Guisado Verde

Sarah Swank

An easy tomatillo and pork stew that is my boyfriend's favorite. Make it as spicy as you like by adding more or less jalapenos, or do not add any if you have a more tender palate.

Modified from: Slow Cooker Guisado Verde

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Ingredients

8 h servings
Serving size has been adjusted!
Original recipe yields 4 servings

Directions

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  1. Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
  2. In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
  3. Mix the tomatillos, green chile peppers and jalapeno peppers into the slow cooker. Season with oregano, salt, and pepper. Pour in water and chicken broth, or barely cover all ingredients. Cover, and cook on High for 6 to 7 hours.
  4. Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese and sour cream to serve.

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