Chile Verde-Catherine Johnston

By Admin · June 23, 2010 · Leave a comment

¾ lb. boneless lean pork cut into 1” cubes

1 large onion, halved and thinly sliced

6 cloves garlic, chopped or sliced

1 pound fresh tomatillos, coarsely chopped

1 can (14 oz.) chicken broth

1 can (4 oz.) diced mild green chilies

1 tsp. ground cumin

1 can (15 oz.) Great Northern beans, rinsed, and drained

½ c. lightly packed fresh cilantro, chopped

Sour cream

Spray large skillet with nonstick cooking spray and heat over medium-high heat. Add pork; cook until browned on all sides. Combine cooked pork and all remaining ingredients except cilantro and sour cream in slow cooker. Cover and cook on high 3-4 hours. Season to taste with salt and pepper. Gently press meat against side of slow cooker with wooden spoon to shred. Reduce heat ot low.l Stir in cilantro and cook 10 minutes. Serve with sour cream