Slow Cooker Chile Verde recipe

8 servings

3 tablespoons olive oil

1/2 cup onion, chopped

2 cloves garlic, minced

3 pounds boneless pork shoulder, cubed

5 (7 ounce) cans green salsa

1 (4 ounce) can diced jalapeno peppers

1 (14.5 ounce) can diced tomatoes

Heat the oil in a large skillet or Dutch oven over medium heat.

Add the onion and garlic; cook and stir until fragrant.

Add the cubed pork, and cook until browned on the outside.

Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.

Cover, and cook on High for 3 hours.

Reduce the setting to Low, and cook for 4 to 5 more hours.