Slow Cooker Hatch Green Chile Verde

Instructions

• Preheat the oven to 450 degrees F.
• Spray a baking sheet with cooking spray and place the tomatillos, quartered onion and garlic cloves on the baking tray.
• Roast the vegetables for 20 minutes flipping the vegetables at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
• Transfer the roasted vegetables and any remaining juice on the baking sheet to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed and then set aside.
• Cut the pork roast into ½ inch X 1 inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
• Place a large skillet over medium high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.
• Add all of the cooked pork and any bits and the blended vegetable mixture to the slow cooker. Pour all of the 505SW^™ Flame Roasted Green Chile on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.
• Serve warm with tortillas or use as sauce for enchiladas.
• If you’re looking to add more heat, add extra 505SW™️ Flame Roasted Green Chile as a garnish.