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A slightly spicy and rich slow-cooker recipe with many uses! The pork can be served over rice, in tacos or burritos or (my favorite) with nachos. The sauce can be made ahead, and you may want to make two batches because it is also awesome on scrambled eggs and cheeseburgers, as a dip, or to top refried beans! —Ellen A.

Makes 6 Servings - $1.44 per serving Show Detailed Pricing

  • roasted green sauce 
  • 3 poblano peppers stemmed and seeded
  • 1/2 jalapeño stemmed and seeded (to taste—seeds can be hot)
  • 6 tomatillos cleaned
  • 2 cloves of garlic peeled
  • 1 tablespoon oregano dried
  • 2 teaspoons cumin dried
  • * 2 teaspoons coriander dried
  • 1 teaspoon salt or more to taste
  • roasted pork 
  • 2 pounds pork shoulder roast, whole
  • Rice 
  • 1 1/2 cups rice cooked
*Optional ingredients are not counted towards pricing

Prep Time: About 45 minutes
Cook Time: About 120 minutes

Instructions:
  1. Line a large cookie sheet with parchment paper. Place peppers, tomatillos and garlic on sheet with space around them. Roast under broiler on low setting, turning once so all is brown and softened.
  2. Transfer roasted items to a food processor. They will be very wet and runny so just lift the parchment and dump them all in with the juices.
  3. Add seasonings and process until it looks like salsa! You can do this the day before and refrigerate overnight if you like.
  4. Place shoulder roast in a covered pan, pour the green chili sauce over and cook, covered, on low heat for 2 hours; or in a slow cooker set on low for 8 hours.
  5. When pork is tender pull it apart, using 2 forks, and stir for burritos or tacos. You can also just cut it into chunks and serve over rice.
  6. Prepare rice according to package instructions.

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