Categories: Mexican

Ingredients

• 1 1/2 lbs. tomatillos, husked, rinsed and cut into 1-inch pieces
• 3 garlic cloves, peeled and halved
• 3 to 4 canned pickled jalapenos, stemmed, halved and seeds scraped out
• 1/2 cup roughly chopped cilantro, divided
• Salt
• 1 1/2 to 2 lbs. boneless pork shoulder, cut into 1-inch cubes
• 1 tbsp Worcestershire
• 2 15-oz. cans large white beans, drained
• 1/2 tsp sugar, if needed

Directions

1. Scoop the tomatillos into a slow cooker and spread them in an even layer. Scatter on the garlic, jalapenos and half of the cilantro. Sprinkle evenly with 1 1/2 tsp salt.

2. In a large bowl, combine the pork and Worcestershire, mixing until the cubes are well coated. Distribute the meat over the tomatillo mixture. Cover and slow=cook on high for 6 hours.

3. With a pair of tongs, remove the pork to a bowl. Tip or ladle the sauce mixture into a blender and add the remaining cilantro. Cover loosely and blend until smooth; return the mixture to the slow cooker. Or you can use an immersion blender. Stir in the drained beans. Taste and season with salt, if necessary; stir in a little water if the sauce has thickened beyond the consistency of a light cream soup. Add a little sugar if the sauce is too tart for you. Return the meat to the pot, let everything warm through and you’re ready to serve.

Email to a friend | Print this recipe | Back