Tomatillo Pork Chili Verde Stew for Crock Pot or Slow Cooker

• 2 pounds pork loin
• 1 1/2 pounds tomatillos husks removed
• 1/2 bunch cilantro chopped
• 1 each jalapeno pepper seeded and minced
• 2 medium poblano peppers seeded and chopped
• 1 each sweet red bell peppers seeded and chopped
• 15 ounces white beans rinsed and drained
• 1/2 large onions diced
• 2 teaspoons garlic minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon oregano dried

1. Remove excess fat from the pork loin.
2. Cut into 1" squares
3. Wash and quarter tomatillos.
4. Puree in blender with the cilantro and jalapeno
5. Add all ingredients into a in a 4 quart crockpot.
6. Stir well.
7. Cook on low heat setting for 6 to 8 hours or on high setting for 3 to 4 hours
8. For a thicker sauce (the tomatillos will release a lot of juice) mix 2 teaspoons of cornstarch with 2 tablespoons of water and add to the slow cooker about 1/2 an hour before serving.
9. For a thinner sauce add a bit of water or stock.

pork loin, cilantro, jalapeno pepper, peppers, sweet red bell peppers, white beans, onions, garlic, salt, black pepper, cumin, oregano

Taken from recipeland.com/recipe/v/tomatillo-pork-chili-verde-stew-52929 (may not work)