So it is cold and rainy here today so I decided I really wanted to make something warm and tasty in the slow cooker. Normally I only make slow cooker recipes on the weekend when we have dinner guest because most of the ones I have make an enormous amount of food. But I really wanted green chile tomatillo pork.
My source of inspiration of a recipe for Tomatillo Braised Pork Loin from Rick Bayless’ Mexico One Plate at a Time. My riff on it involves
- using a slow cooker instead of the oven to do the braising
- A smaller portion of pork cut up
- eliminating the potatoes because my spouse can’t have the starch
- 1 tbsp Vegetable Oil
- ¾ pound pork tenderloin cubed (large cubes)
- 2 jalapeno peppers seeded and stemmed
- 2 tbs lime juice
- 1 medium onion diced
- 4 cloves garlic chopped
- 1 bunch cilantro
- 6 tomatillos
- Roast the tomatillos so their skin blackens and can be removed. Put them in a blender with the jalapeno and cilantro and blend well.
- In a pan brown pork cubes. Do not cook through just lightly brown.
- Remove from pan and place in slow cooker.
- Add oil to pan and bring up to temperature. Saute onion and garlic.
- Add tomatillo mixture to pan and simmer for 5 minutes.
- Dump sauce into slow cooker on top of pork. Combine well.
- Cover and cook on low for 3-4 hours
The final product is juicy, tender, tasty pork bits. I like to serve this over Arroz Blanco or a variation of it called Arroz Verde al Poblano. My recipes for these come from Rick Bayless’ Mexican Everyday cookbook. You can also make tacos with this but I’d advise using doubled-up corn tortillas because the final product is super juicy and will make for very messy tacos.