Slow Cooker Tex-Mexy Tomatillo Stew
Ingredients:
2-3 pounds pork, cubed, seasoned with a salt, pepper & cumin
1 onion, chopped
2 garlic cloves, smashed
1 jalapeno, chopped
2 cans green chile enchilada sauce
7-8 tomatillos, quartered (doesn’t really matter since they cook down)
chicken broth
Directions:
Throw it all in the slow cooker and set it on low for 8-10 hours.
Serve over rice & charro beans.
Garnish with cilantro (for those of you who don’t think it tastes like soap).