Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 5 : 00 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
Preparation
Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt.
Husk the tomatillos, de-stem them, and cut them into large chunks.
Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks.
Put tomatillos and peppers and cilantro in a food processor, puree them all.
Add the can of green chilis, diced tomatos, and tomato sauce to the food processor.
Continue blending until the mixture is a consistant color.
Pour the vegetable puree into a crock-pot.
Add the chicken broth, oregano, cumin, and chili powder.
Turn the crock-pot on high and cover.
Dust the pork with flour, salt and pepper.
Heat 2 Tbsp. olive oil, shortening, or lard in a frying pan.
Add the garlic and onions, sauté until the onions are tender.
Add the pork, brown it thoroughly.
Pour the entire pan’s contents (including drippings) into the crock-pot.
Cook in the crock-pot on high for 2 hours.
After 2 hours, reduce the heat to medium or low and cook for another 2 hours.
30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.
Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.
