chile Verde
2 lb pork butt, cubed
1/2 yellow onion, chopped
2 7-oz cans diced green chiles
2 12-oz cans whole tomatillos, crushed (use the liquid from 1 can)
1 c. Chicken broth
1 tsp cumin
Cilantro
Monterey jack cheese, shredded or cubed.
Lightly dust pork cubes w/ flour in bottom of crock pot. Add all other ingredients except cilantro and cheese. Stir to combine. Cook on low 6-8 hours. Serve in soup bowls; garnish with cheese and cilantro.
I served this to my boyfriend and his roommates last night and it was very, very well received; not to mention how much I enjoyed it! I'd reccomend putting the cheese in the bottom of the bowl w/ the soup over, as it melts better that way. I also served with tortillas on the side.
Enjoy!
1/2 yellow onion, chopped
2 7-oz cans diced green chiles
2 12-oz cans whole tomatillos, crushed (use the liquid from 1 can)
1 c. Chicken broth
1 tsp cumin
Cilantro
Monterey jack cheese, shredded or cubed.
Lightly dust pork cubes w/ flour in bottom of crock pot. Add all other ingredients except cilantro and cheese. Stir to combine. Cook on low 6-8 hours. Serve in soup bowls; garnish with cheese and cilantro.
I served this to my boyfriend and his roommates last night and it was very, very well received; not to mention how much I enjoyed it! I'd reccomend putting the cheese in the bottom of the bowl w/ the soup over, as it melts better that way. I also served with tortillas on the side.
Enjoy!