Slow Cooker Pork Chile Verde

• servings: 8 servings
• active time: 30 minutes
• total time: 6 hours 53 minutes

Ingredients

4 pounds pork shoulder or boneless pork steaks (sliced into 1 inch cubes)

2 teaspoons salt (plus 1 tsp. separated)

2 teaspoons black pepper (plus 1 tsp. separated)

2 teaspoons granulated garlic (plus 1 tsp. separated)

2 teaspoons cumin (plus 1 tsp. separated)

¼ cup grapeseed or Olive oil

4 cups Salsa Verde (see link in the notes part)

3 cups roasted green chiles, chopped (24 oz, canned or 8 Anaheim peppers roasted)

1 cup white onion (diced)

2 jalapeños (minced)

1/3 cup cilantro (chopped fine)

1 1/2 teaspoons Mexican oregano

1 ½ tablespoons cornstarch

3 tablespooons cold water

Directions

In a small bowl combine the 2 tsp. salt, 2 tsp. pepper, 2 tsp. granulated garlic and 2 tsp. cumin. Mix well. Set aside.

After slicing the pork, season all over with the spice blend you mixed. Let sit for 10 minutes.

In a large skillet, add ¼ cup of canola oil and preheat for 3-4 minutes.

While oil preheats, to the slow cooker, add the salsa verde, green chiles, onion, jalapeños, cilantro and reserved spices. Turn heat to high.

Once oil is hot, brown and sear the pork, in batches, and transfer to the slow cooker until it's all the meat is done browning.

Stir all the ingredients in the slow cooker until well combined. Cover and cook on high for 5 hours.

After 5 hours, mix the cornstarch with the cold water until it's smooth. While stirring the chile verde, pour in the cornstarch slurry and the Mexican oregano. Stir well, cover once again and continue cooking on high for 1 more hour.

Serve with rice, beans and warm tortillas.