Pork Chile Verde

By johnwhorfin

Ingredients

• 4 cups unsalted chicken stock
• 2 cups dried Great Northern beans (unsoaked)
• 2 cups chopped white onion (about 8 oz.)
• 1 1/3 cups tomatillo salsa (such as Frontera)
• 1/2 cup water
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 8 garlic cloves, minced
• 2 pounds trimmed boneless pork shoulder, cut into 1 1/2-in. cubes (about 2 1/2 lb. purchase weight)
• 1/2 cup thinly sliced green onions
• 1/2 cup thinly sliced radishes (optional)

Details

Servings 8
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Combine chicken stock, beans, white onion, salsa, 1/2 cup water, cumin, oregano, salt, garlic, and pork in a 5- to 6-quart slow cooker. Cover, and cook on low 7 hours and 30 minutes to 8 hours. Sprinkle with green onions and radishes, if desired, before serving.