Categories: Mexican
Ingredients
- 1 1/2 lbs. tomatillos, husked, rinsed and cut into 1-inch pieces
- 3 garlic cloves, peeled and halved
- 3 to 4 canned pickled jalapenos, stemmed, halved and seeds scraped out
- 1/2 cup roughly chopped cilantro, divided
- Salt
- 1 1/2 to 2 lbs. boneless pork shoulder, cut into 1-inch cubes
- 1 tbsp Worcestershire
- 2 15-oz. cans large white beans, drained
- 1/2 tsp sugar, if needed
Directions
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Scoop the tomatillos into a slow cooker and spread them in an even layer. Scatter on the garlic, jalapenos and half of the cilantro. Sprinkle evenly with 1 1/2 tsp salt.
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In a large bowl, combine the pork and Worcestershire, mixing until the cubes are well coated. Distribute the meat over the tomatillo mixture. Cover and slow=cook on high for 6 hours.
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With a pair of tongs, remove the pork to a bowl. Tip or ladle the sauce mixture into a blender and add the remaining cilantro. Cover loosely and blend until smooth; return the mixture to the slow cooker. Or you can use an immersion blender. Stir in the drained beans. Taste and season with salt, if necessary; stir in a little water if the sauce has thickened beyond the consistency of a light cream soup. Add a little sugar if the sauce is too tart for you. Return the meat to the pot, let everything warm through and you’re ready to serve.