Recipe - Crockpot Chili Verde

1 Onion; coarsely chopped
1 Bell pepper, green; coarsely
chopped
4 Garlic clove; minced
1 tablespoon Olive oil
4 ounce Green chile, canned minced
1 Jalape#o; minced (opt)
7 Tomatillo
2 pound Pork, lean; trimmed & cubed
2 teaspoon Oregano
2 teaspoon Sage
1 teaspoon Cumin
1 teaspoon Red pepper flakes
One half cup 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 minced green chiles. Depending on your
propensity for spicy food, you may add from one to three jalapenos, cut or sliced up .
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 One half 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. This is not what the
original requester would want to do.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini