Chile Verde Recipe

• 3 tbsp 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.
• Chile Verde is ready.