1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chiles
1 (14.5 ounce) can diced tomatoes
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
1. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (use the pampered chef chopping thingy).
2. Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
3. Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork.
Serve with rice, corn tortillas, shredded cheese, refried beans, and a dollop of sour cream.
Source: A Year of Slow Cooking
Try #1 - August 2013
We got tomatillos in our CSA box and I had never cooked with them... but found this recipe and it was delicious! It made a ton, so we ate it with rice etc. one night and then used the leftovers for enchiladas a couple of nights later. Yum!
3. Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork.
Serve with rice, corn tortillas, shredded cheese, refried beans, and a dollop of sour cream.
Source: A Year of Slow Cooking
Try #1 - August 2013
We got tomatillos in our CSA box and I had never cooked with them... but found this recipe and it was delicious! It made a ton, so we ate it with rice etc. one night and then used the leftovers for enchiladas a couple of nights later. Yum!
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