Crockpot chili verde

[Sheila]

Crockpot chili verde
1 Onion -- coarsely chopped
1 Bell pepper, green -- coarsely
-chopped
4 Garlic clove -- minced
1 tb Olive oil
4 oz Green chile, canned diced
1 Jalape#o -- diced (opt)
7 Tomatillo
2 lb Pork, lean -- trimmed & cubed
2 ts Oregano
2 ts Sage
1 t Cumin
1 t Red pepper flakes
1/2 c Beer

First, saute one onion and one green pepper, coarsely
chopped, with three or four cloves of garlic, minced,
in olive oil. Throw into the crockpot. Also throw in
a small can of diced green chiles. Depending on your
propensity for spicy food, you may add from one to
three jalapenos, sliced. Then, throw some tomatillos
in the pot. How many? Well, when I got fresh ones in
San Diego, I'd get seven or eight. Peel off the husk
and coarsely chop. Now that I've moved to Pittsburgh
(don't ask me why), I've had to use canned ones on
occasion. How many? Well, I don't really remember, it
was one medium sized can, I think. Pay attention: I
mean tomatillos, not green tomatoes. The Frugal
Gourmet substituted celery and tomatoes. I haven't
forgiven him yet.

Take about 2 pounds of lean pork (I trim off all the
excess fat I can), cubed, and brown in the pan that
you sauteed the onion, etc. in. Into the pot. Now,
the seasoning mixture. I prefer to grind up in my
mortar oregano, some dried red chile peppers, sage,
and cumin seed. Perhaps also some black pepper. I
almost never put salt in anything, so I probably
wouldn't here either, but you may want to. How much?
Well, about 2 tsp each of the oregano and the sage. 1
tsp each of the cumin seed and dried red peppers.
Salt and pepper to taste. I probably will add a dash
of beer (about 1/2 cup) for obscure reasons.

This crockpots all day, or could be simmered for
probably about 2 hours.

Traditionally, this is served in bowls, with hot flour
tortillas, salsa, and cilantro. You can also have
sour cream, grated cheese, olives, and pickled carrots
and jalapenos around. Of course, you wrap all this up
in the tortillas, making killer burritos.

I throw one twist into this, a technique that comes
from carnitas. After cooking, I separate the meat from
the broth, crisp the meat under the broiler, and
reduce the sauce in the pan. This adds a great
texture to the meat, and keeps the burritos from being
too soggy.