Recipe: Chili Verde (crockpot style)

CROCKPOT CHILI VERDE

1 Onion -- coarsely chopped
1 Bell pepper, green -- coarsely chopped
4 Garlic clove -- minced
1 tb Olive oil
4 oz Green chile, canned diced
1 Jalapeno -- diced (opt)
7 Tomatillos
2 lb Pork, lean -- trimmed & cubed
2 ts Oregano
2 ts Sage
1 t Cumin
1 t Red pepper flakes
1/2 c Beer

First, saute one onion and one green pepper, coarsely chopped, with three or four cloves of garlic, minced, in olive oil. Throw into the crockpot. Also throw in a small can of diced green chiles.

Depending on your liking of spicy food, you may add from one to three jalapenos, sliced.

Then, throw some tomatillos in the pot after you peel off the husks and coarsely chop. You can use one medium can of canned tomatillos instead of fresh ones.

Take about 2 pounds of lean pork (trim off all the excess fat), cubed, and brown in the pan that you sauteed the onion, etc. in. Add the browned pork to the pot.

Now, add the seasoning mixture. (you may want to grind in in your food processor first.)

You may also want to add some black pepper.

This crockpots all day, or could be simmered for probably about 2 hours.

Traditionally, this is served in bowls, with hot flour tortillas, salsa, and cilantro. You can also have sour cream, grated cheese, olives, and pickled carrots and jalapenos around. Of course, you wrap all this up in the tortillas, making killer burritos.