Crockpot Chile Verde

I went out to lunch with my entire office one day at a Mexican restaurant. I chose to eat their buffet lunch, while others chose their food from the menu. I ate, what I later found out to be, Chile Verde and I was hooked. I told one of my co-workers that I was going to attempt to make the dish. There were different recipes that I found, but this was the only one that seemed to be popular for fans who liked using their crockpot. So I gave it a shot. This recipe was adapted from allrecipes.com. This recipe was a little bit more like a tomato-based stew. It was pretty good, but not as good as what I had at the restaurant.

3 Tbsp. oil

1/2 cup chopped onions

2 cloves garlic, minced

3 lbs. cubed pork.

7 ounces green salsa

4 ounces diced jalapeno peppers

14.5 ounces diced tomatoes

2 tsp. salt, or to taste

1 tsp. cumin

1) Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until fragrant. Add cubed pork, and cook until browned on the outside. Transfer the mixture to a slow cooker. Stir in green salsa, jalapeno peppers, tomatoes, salt and cumin.

2) Cover and cook on high for 3 hours. Reduce the setting to low and cook for 4 more hours. Serve with tortillas and Mexican rice.