Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde Recipe

Name: Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde Recipe
Total time: 405 min
Ingredients: 1 1/2 lbs tomatillos, husked, rinsed and cut into 1 inch pieces; 3 garlic cloves, peeled and halved; 3 -4 canned pickled jalapeno peppers, stemmed, halved and seeds scraped out; 1/2 cup loosely packed roughly chopped fresh cilantro (divided use); salt; 1 1/2-2 lbs boneless pork shoulder, cut into 1 inch cubes; 1 tablespoon Worcestershire sauce; 2 (15 ounce) cans large white great northern beans, drained (or 3 1/2 cups home cooked beans); 1/2 teaspoon sugar, if needed

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Here is an excellent recipe for the Crock-Pot from Chef Rick Bayless. Just add the ingredients, set the dial and forget it! The aromas eminating from

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Ingredients

1 1/2 lbs tomatillos, husked, rinsed and cut into 1 inch pieces
3 garlic cloves, peeled and halved
3 -4 canned pickled jalapeno peppers, stemmed, halved and seeds scraped out
1/2 cup loosely packed roughly chopped fresh cilantro (divided use)
salt
1 1/2-2 lbs boneless pork shoulder, cut into 1 inch cubes
1 tablespoon Worcestershire sauce
2 (15 ounce) cans large white great northern beans, drained (or 3 1/2 cups home cooked beans)
1/2 teaspoon sugar, if needed