Slow Cooker Recipe: Tomatillo Pork Braise With Pickled Chiles - Eat Drink Better

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