Cook The Book: Chile Verde

• 4 pound chuck roast, or pork shoulder/butt (I used a chuck roast)
• 1 green bell pepper, seeded and diced
• 1 small onion, diced
• 1 (4-ounce) can diced chile (mine were mild, your choice)
• 1 (14.5-ounce) can diced tomatoes
• 10 tomatillos, diced (peel off the outer wrapper, if they have one)
• 4 cloves garlic, minced
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• 2 teaspoons sage
• 1 tablespoon oregano
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1/4 cup chopped cilantro leaves

1. Use a 6-quart slow cooker. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used a handheld chopper). Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top. Cover and cook on low for 8 to 10 hours, on high for 6 hours, or until the meat shreds easily with a fork. Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream.

chuck, green bell pepper, onion, chile, tomatoes, outer, garlic, kosher salt, cumin, sage, oregano, red pepper, cilantro

Taken from www.seriouseats.com/recipes/2010/01/chile-verde-slow-cooking-recipe.html (may not work)