Chili Verde (Small Crockpot)
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.