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Chili Verde (Small Crockpot)
Serves 2

2 1/4 teaspoons olive oil
2 tablespoons onion, chopped
1/2 cloves garlic, minced
3/4 lb boneless pork shoulder, cubed
1/4 cup green salsa
1 tablespoon diced jalapeno peppers
1/2 cup diced canned tomatillos

Heat the oil in a large skillet, pot or Dutch oven over medium heat. Add the onion and garlic, then cook and stir until fragrant. Add the cubed pork, and cook turning occasionally until browned on many sides, about 4-6 minutes. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.

Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours. 

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