Pork Chile Verde Tacos

It's important to me that my readers know that I truly love to cook. I'm a bit of a perfectionist and there are in fact times when I pour over dozens of recipes and slave over techniques before I decide something is good enough to share on Gather365.

I'll out myself early by saying this is NOT one of those times, and it's not even one of my recipes. Credit goes to my good friend Rebecca at Kitchen Preserve.

I could go on and on about how to make the perfect slow-roast pork, or how to select the best ingredients for the freshest salsa verde. But my conscience won't let me. I must admit that this is one recipe that is so basic and so simple, yet so delicious, it's ridiculous. Absolutely no one can screw this up. I promise.

Now that I have your undivided attention, I'll throw in that you can and actually should use your slow cooker. Please know that I do NOT normally recommend these dinner-wrecking machines. And wait, are you sitting down? You don't need to make the salsa verde - you can simply go buy a jar of your favorite brand. Hallelujah!

But if you insist, here's how to make it from scratch. 

 Pork Chile Verde

3 lbs pork butt cut into 2 inch cubes

6 large green chilies - roasted, peeled and chopped

1 large jalapeno

2 garlic cloves

1 large onion diced

1 large can tomatillos

2 tbs cumin

1 bunch of fresh chopped cilantro

1-2 cups chicken broth

Brown pork on all sides, drain and transfer to slow cooker. Add all other veggies and spice - or jar of salsa, and simmer for 5-7 hours on low or until pork is fork tender. Add salt to taste. Remember too much liquid + meat + slow cooker = potential dinner disaster. Only add enough stock to cover the meat and if you're using store-bought salsa, and I hope you do, add it in the last hour of cooking.

Kick taco night up a notch and serve this with warm tortillas, grilled scallions, fresh cilantro, sour cream and lime wedges, or serve as a piping hot bowl of stew with fresh baked cornbread, or as a hardy appetizer spooned over sopes and garnished with sour cream and cilantro.

For a little twist on the stew idea, try this yummy recipe from Epicurious.