Pork Chili Verde
4 cups Chicken Broth
2 cups Dried Great Northern Beans
2 cups White Onion, diced
1 1/3 cups Tomatillo Salsa
½ cup Water
2 tsp. Ground Cumin
1 tsp. Dried Oregano
1 tsp. Kosher Salt
8 cloves Fresh Garlic, minced
2½ lb. Boneless Pork Shoulder, cubed bite size
garnish with sliced green ends of green onions
and thinly sliced radishes
In a 6-quart Slow Cooker, combine chicken broth, dry beans, onion, salsa, water, cumin, oregano, salt, garlic and pork. Cover and cook for about 8 hours. Serve bowls garnished with the green onions and sliced radishes.
Note: If you wish to make this on the stove, brown the pork with the onions in a little oil before adding the remaining ingredients to the Dutch oven. Use medium heat to start and then simmer everything for an hour or two.
Ideas for Future Efforts_______________________________________