Mexican style stew that can be cooked in a slow cooker or dutch oven. Serve with tortillas. Top with avocados or sour cream.
Ingredients
1 ½ lb pork shoulder (or other pork roast) cut small
2 yellow onions, chopped
5 cloves garlic, minced
2 jalapenos, finely chopped
3 tb flour
1 tb cumin
3 tb fresh cilantro, chopped
1 tsp celery salt
1 tsp oregano
2 cans chicken broth
2 cans green chilis: 1 lb mild green chilis roasted
1 jar Green salsa: 8-12 (1 lb) tomatillos roasted
1 tsp lime juice
Instructions
Heat oil in a dutch oven or large pot, add onion and saute until soft. Add garlic and jalapeños. Cook for 2 minutes.
Add pork and sear for 1-2 minutes. Add rest of ingredients, cover and simmer for 2-4 hours. Alternatively, transfer to crock pot and cook on low for 4-6 hours.
Serve with warm tortillas.