Mexican food may be one of my all time favorites. I went to college in Santa Cruz, CA and had the fortune of spending 5 years surrounded by the most delicious taquerias. It is safe to estimate that I ate mexican of some variety at least twice a week. I didn’t realize how rare it is to find good, authentic mexican food until I moved away. Guys, it’s been rough and while I have found a few decent contenders, nothing compares. Although we are still searching for a local taqueria that compares to our favorites in Santa Cruz, we still, on those rare occasions that we eat out, usually grab a burrito the size of our head from one of the local favorites (the greater the hole-in-the-wall, the better).
Last week I decided to mix things up and try my hand at some slow cooker chili verde. This is always Aaron’s favorite meat choice and seemed like the perfect way to incorporate pork into our diet (we’re big chicken eaters in this house). I wanted to keep it easy so I decided to purchase pre-made salsa verde rather than husking a bunch of tomatillos myself (though I will have to try this one day). The finished product was delicious, and so super easy!
Octavian even loved it! I mixed it with a little greek yogurt and avocado and he was one happy boy (and this says a lot since he is pretty picky in the food department).
4 pounds boneless pork shoulder, cubed
1 large yellow onion, chopped
3 cloves garlic, minced
2 jars salsa verde (approximately 24 ounces total)
4 ounces canned green chilies
3 jalapeno peppers, chopped (more or less depending on how much heat you like)
chopped cilantro and green onion for garnish
- Add pork, onion and garlic to your slow cooker.
- Stir in both jars of salsa verde, canned green chilies and jalapeno peppers.
- Cover and cook on high for 3-4 hours or on low for 8 hours (I cooked mine overnight).