For tonight's dinner I made Chili Verde in the crockpot. It was another new recipe that I also got from BHG.
1 tsp ground cumin
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 lbs boneless pork shoulder, cut into 1" pieces
Nonstick cooking spray
1 TBPS olive oil
1 lb fresh tomatillos, husks removed and chopped (about 4 cups)
1 large onion, chopped
3 tsp finely shredded lime peel, divided
2 TBSP lime juice
4 cloves garlic, minced
1 medium yellow or red sweet pepper, chopped
12 6" corn tortillas
2 TBSP snipped fresh cilantro
In a small bowl, combine cumin, salt, and pepper; set aside. Trim fat from meat. Cut meat into 1" pieces. Sprinkle cumin mixture over meat. Coat a large skillet with cooking spray. Cook half of the meat in a hot skillet over medium heat until brown. Remove meat from skillet. Add oil to skillet. Brown remaining meat in hot oil. Drain off fat. Place meat in a 3 1/2 or 4 quart slow cooker. Add tomatillos, onion, 1 tsp of the lime peel, lime juice and garlic. Stir to combine. Cover and cook on low-heat setting for 6 - 8 hrs or on high-heat setting for 3 - 4 hrs. If using low-heat setting, turn to high-heat setting at end of the cooking time and add the swett pepper to cooker. Cover and cook for 15 minutes more. Fill corn tortillas with the meat mixture; sprinkle with cilantro and remaining lime peel. If desired, serve with green salsa (store bought or premade). Makes 6 servings.
I warmed up the corn tortillas in my cast iron skillet under medium-high heat. I then put hot, cooked rice on the bottom of the tortilla and then the pork mixture on top and ate it like a soft taco. SO yummy!!