I often forget about pork as a protein option when cooking and I really don't know why because I'm always pleased by it whenever I do make it. Right now I'm getting excited about this crock-pot guisado verde because I can see all kinds of possibilities for it. For starters you can make this delicious tomatillo pork stew as spicy or mild as you like. Nice! Then you can serve it with a side of rice or as a filling for a taco or burrito.
Forgive me for not being able to resist a bilingual joke here, but I just can't do it. When considering whether to have pork for dinner, I say, por qué no? Get it pork, por qué?
Read more ¿Qué más?: Latin Crock-Pot: Shredded pork & pinto bean chalupas will rock your world
Crock-pot guisado verde
Ingredients
2 tablespoons vegetable oil
2 pounds boneless pork shoulder
1 large onion, coarsely chopped
3 cloves garlic, chopped
2 (12 ounce) cans tomatillos, drained and chopped
1 (7 ounce) can diced green chile peppers
2 fresh jalapeno peppers, sliced
1/2 cup fresh chopped cilantro
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 cup shredded Monterey Jack cheese
1/4 cup sour cream
4 sprigs fresh cilantro, for garnish
Get the full recipe directions at AllRecipes.com.
Image via AllRecipes.com
