Makes 12 servings. Prep time: 3 hours.
Ingredients
- 4 pounds pork shoulder roast, trimmed of fat
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup coconut oil
- 3 cups yellow onions, coarsely chopped
- 2 cups green bell peppers, cut in 1″ pieces
- 1 1/2 cups Anaheim chili peppers, cut in 1″ pieces
- 3 each jalapeno, seeded and chopped
- 2 tablespoons garlic, chopped
- 1 1/2 pounds tomatillo, whole, roasted
- 1 tablespoon oregano
- 2 teaspoons cumin powder
- 2 tablespoons coriander seed, ground
- 2 each bay leaves, whole
- 1 bunch cilantro leaves, whole, chopped
- 4 cups chicken stock
Directions
Place browned pork, sauteed vegetables, chopped tomatillos and seasonings and chicken stock into
slow cooker, cover and cook on low setting for 6-8 hours.
Per serving (excluding unknown items): 373.4 Calories; 26.0g Fat (62.8% calories from fat); 21.9g Protein; 12. 7g Carbohydrate; 81 mg Cholesterol; 1108mg Sodium. Exchanges: 21/2 Lean Meat; 2 Vegetable; 31/2 Fat
