| | Prep Time: 20 Minutes
Cook Time: 8 Hours | Ready In: 8 Hours 20 Minutes
Yields: 8 servings | "Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work." INGREDIENTS: | 3 tablespoons olive oil 1/2 cup onion, chopped 2 cloves garlic, minced 3 pounds boneless pork shoulder, cubed | 5 (7 ounce) cans green salsa 1 (4 ounce) can diced jalapeno peppers 1 (14.5 ounce) can diced tomatoes | DIRECTIONS: | 1. | Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes. | | 2. | Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours. | |
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