Slow Cooker Recipe: Tomatillo Pork Braise With Pickled Chiles
I've become enamored with authentic Mexican food thanks to Rick Bayless. Tonight, I'm cooking one of my favorites: Tomatillo Pork Braise with Pickled Chiles.
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Ingredients
- 1-1/2 pounds tomatillos, husked, rinsed, and cut into 1-inch pieces
- 3 garlic cloves, peeled and halved
- 3 to 4 canned pickled jalapeños, stemmed, halved, and deseeded
- 1/2 cup loosely packed, roughly chopped cilantro
- 1-1/2 to 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 1 tablespoon Worcestershire sauce
- 2 15-ounce cans large white beans, drained
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