This is a new favorite that came about from my recent crock pot obsession. Leftovers for days and the meat makes a great breakfast scramble or tacos wrapped in romaine topped with avocado and salsa.
3 lb. Pork loin roast cut into 1-2 inch cubes
1 lb. Tomatillos shucked and split in half
2 jalapeno chilis split in half
2 poblano chilis split in half
5 garlic cloves minced
1 cup of chopped cilantro chopped
2 tsp. of cumin
1 tsp. coriander
1 tsp. chili powder
salt and pepper to taste
*I use Trader Joe's frozen garlic cubes and cilantro cubes in a pinch. If you use them, use 5 cubes each.
*Play around with the spice levels, I leave the seeds in the jalapenos because we like some heat.
*You can brown the pork in some oil first and you can fire roast the chilis. I don't. I want quick and easy and not much difference in the outcome to me.
*Add some cannelini beans or hominy at the end if you want a non paleo/primal version.
Place the tomatillos and chilis in crockpot. In a small bowl toss all of the spices with your garlic and cilantro and then toss 1/2 with your tomatillo and chilis.
Rub the rest on your pork.
Place the pork on top.
Cover and slow cook 4-6 hours depending on your crockpot. I like the first hour on high and then turn it down to med. for another 3 to 4.
We are loving this as a great source of protein that is just delicious...