Categories: Soup- Stew- Chowder- Chili

Ingredients

• 6 medium-size green tomatoes, divided
• 4 poblano peppers
• 1 1/2 cups chopped fresh cilantro
• 5 garlic cloves
• 1/2 cup chopped sweet onion
• 1/2 cup hot water
• 1 (5 lb.) boneless pork shoulder roast (Boston butt)
• 2 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 cup all-purpose flour 1/4 cup olive oil
• corn tortillas, warmed
• green tomato salsa:
• 2 medium-size green tomatoes, finely chopped
• 1/2 small onion, finely chopped
• 1 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1 Tbsp. fresh lime juice
• 1/2 tsp. salt

Directions

1. Chop 3 tomatoes and 1 poblano pepper, and place in a large bowl. Stir in cilantro and next 3 ingredients. Process mixture, in 2 batches, in a blender or food processor until smooth.
2. Coarsely chop remaining tomatoes and peppers, and place in a 6-quart slow cooker.
3. Trim and discard fat from pork. Cut pork into 2-inch cubes. Combine pork and next 3 ingredients in a large bowl, and toss to coat.
4. Cook pork, in batches, in hot oil in a large skillet over medium-high heat, turning occasionally, 10 to 12 minutes or until golden brown. Place pork over tomato mixture in slow cooker. Pour pureed tomato mixture over pork.
5. Cover and cook on low 6 to 7 hours or until pork is tender. Season with salt and pepper. Serve chile Verde with tortillas and Green Tomato Salsa.

6. Green Tomato Salsa:

7. Combine all ingredients in a bowl. Cover and chill until ready to serve.

8. makes 2 cups

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