Chile Verde

Thanks to my friend Michael for this recipe! I turned it into a slow cooker recipe. Today was an amazing WOD, getting a PR of a workout by 4 minutes! I can’t tell you how much going strict Paleo for 1 week helps your workout. Sundays have become slow cooker days, so be on the lookout for more recipes! 🙂

Chile Verde

Ingredients

• Coconut oil
• 2-3 lbs pork shoulder (butt)
• 2 heads garlic, minced and split
• 1 yellow onion, ½ minced and ½ sliced
• ½ cup chicken stock
• 2 pounds tomatillos, cleaned and quartered
• 4 jalapenos, diced (or other peppers, depending on your spicy level)
• Cumin, red pepper flakes, and salt and pepper to taste
• 1 bunch cilantro, stems trimmed and leaves sliced
• 2 limes, juiced

Directions

Trim fat from pork shoulder and cut into 1-2 inch pieces. Coat bottom of crock pot with coconut oil. Toss diced pork with 1 head minced garlic and onion slices and salt and pepper to taste. Place coated pork in crock pot. Start slow cooker on low-heat setting while prepping salsa. Slice tomatillos in half (removing outer paper skin if necessary). Place quartered tomatillos and diced jalapenos on baking sheet lined with foil and broil until slightly browned on top. Place tomatillos, jalapenos, minced onion, other half of minced garlic, chicken stick, lime juice, and spices in large bowl. Use a blender or immersion blender to mix and create salsa. Top pork with salsa and cook 6-8 hours on low setting. Add cilantro about halfway through cooking time and stir.

Tip

This recipe also makes quite a bit, so if preparing for 1-2 people, transfer half of the meat into freezer-safe storage container and freeze until ready to enjoy again.