Crockpot Chili Verde

--------------------------------------------------------------------------------

Serving Size : 6 servings.
Category : Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- coarsely chopped
1 bell pepper -- coarsely chopped
4 garlic cloves -- minced
1 tablespoon olive oil
4 ounces green chile -- canned diced
1 jalapeno -- diced (opt)
7 tomatillo
2 pounds pork -- lean, trimmed &
-- cubed
2 teaspoons oregano
2 teaspoons sage
1 teaspoon cumin
1 teaspoon red pepper flakes
1/2 cup beer



Ready, set, cook!



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 propensity for spicy food, you may add from one to three
jalapenos, sliced. Then, throw some tomatillos in the pot. How many?
Well, when I got fresh ones in San Diego, I'd get seven or eight. Peel
off the husk and coarsely chop. Now that I've moved to Pittsburgh
(don't ask me why), I've had to use canned ones on occasion. How many?
Well, I don't really remember, it was one medium sized can, I think.
Pay attention: I mean tomatillos, not green tomatoes. The Frugal
Gourmet substituted celery and tomatoes. I haven't forgiven him yet.
Take about 2 pounds of lean pork (I trim off all the excess fat I
can), cubed, and brown in the pan that you sauteed the onion, etc. in.
Into the pot. Now, the seasoning mixture. I prefer to grind up in my
mortar oregano, some dried red chile peppers, sage, and cumin seed.
Perhaps also some black pepper. I almost never put salt in anything,
so I probably wouldn't here either, but you may want to. How much?
Well, about 2 tsp each of the oregano and the sage. 1 tsp each of the
cumin seed and dried red peppers. Salt and pepper to taste. I probably
will add a dash of beer (about 1/2 cup) for obscure reasons. 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. I throw one
twist into this, a technique that comes from carnitas. After cooking,
I separate the meat from the broth, crisp the meat under the broiler,
and reduce the sauce in the pan. This adds a great texture to the
meat, and keeps the burritos from being too soggy. This is not what
the original requester would want to do

Nutritional Information: 409 Calories (kcal); 28g Total Fat; (62%
calories from fat); 29g Protein; 9g Carbohydrate; 104mg Cholesterol;
86mg Sodium