Sopita: Pork & Tomatillo Stew

You will need:

• 2-3 tbs olive oil
• 2 lb boneless pork shoulder (or slice up a bone-in pork shoulder)*
• 3 cloves garlic, chopped
• 1 small white onion, sliced thin
• 5-6 small tomatillos, chopped
• 1 sweet pepper, chopped
• 1-2 fresh jalapenos, chopped (optional- this depends on your love of spice)*
• 2 cups chicken broth
• 1 tsp dried oregano
• 2 tsp cumin
• salt and pepper, to taste
• fresh cilantro

Serve with: fresh cilantro, sour cream, monterey-jack cheese

1. Prepare your veggies  
2. Heat oil in a large skillet and brown pork on all sides for about 15 minutes. Season with salt, oregano & cumin. Transfer to slow cooker, reserving juices in the pan.  
3. Cook onion and garlic, tomatillos and peppers in remaining juices, stirring and scraping up any browned bits for about 4-5 minutes. Add a little salt while cooking. transfer juices and onions/garlic into slow
4. Pour in chicken broth to cover the ingredients. Cook on low for 8 hours.  
5. Shred cooked pork with a fork, and spoon into bowls.
6. Add cilantro, cheese, and sour cream and enjoy:)

*Notes –

Allow for jalapeno seeds if you want the dish to be spicier.