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Categories:
pork loin cilantro jalapeno pepper peppers sweet red bell peppers white beans onions garlic salt black pepper cumin oregano
Viewed: 0 - Published at: 8 months agoIngredients
- 2 pounds pork loin
- 1 1/2 pounds tomatillos husks removed
- 1/2 bunch cilantro chopped
- 1 each jalapeno pepper seeded and minced
- 2 medium poblano peppers seeded and chopped
- 1 each sweet red bell peppers seeded and chopped
- 15 ounces white beans rinsed and drained
- 1/2 large onions diced
- 2 teaspoons garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano dried
Method
- Remove excess fat from the pork loin.
- Cut into 1" squares
- Wash and quarter tomatillos.
- Puree in blender with the cilantro and jalapeno
- Add all ingredients into a in a 4 quart crockpot.
- Stir well.
- Cook on low heat setting for 6 to 8 hours or on high setting for 3 to 4 hours
- For a thicker sauce (the tomatillos will release a lot of juice) mix 2 teaspoons of cornstarch with 2 tablespoons of water and add to the slow cooker about 1/2 an hour before serving.
- For a thinner sauce add a bit of water or stock.
