Executive Chef Michael Scott has re-interpreted the Tempe Mission Palms Green Chile Pork dish as a slow cooker recipe for you to try at home. Enjoy!
Green Chile Pork for the Slow Cooker
2 pound Pork Shoulder, trimmed and cubed in ½ pieces
3/4 cup Cumin
1/8 cup Paprika
1/8 cup Oregano
1/8 cup (or to taste) Cayanne Pepper
1/8 cup (or to taste) Red Pepper Flakes
5 pounds Tomatillos
2 (4 oz) cans of diced green chilies
1 Jalapeno, remove stem
10 Garlic Cloves
1 Red Onion, cut in quarters
1 bunch of Cilantro, chopped
Heat oven to 350 degrees. Combine tomatillos, jalapeno (remove seeds for less heat), garlic cloves, green chilies, and red onion in roasting pan. Roast vegetables, tossing occasionally for 45 minutes.
Once tomatillo mixture is roasted, let cool slightly and add to food processor or blender to puree.
Combine Paprika, Oregano, Cayanne Pepper, Red Pepper Flakes, and ¼ cup of the Cumin in a zip lock bag. Add the cubed Pork Shoulder to bag and shake bag to coat well.
Add a tablespoon of vegetable oil to a large sauté pan on med-high heat. Add pork to pan and brown on all sides. Do not cook all the way through, just so that the meat is seared. Remove pork from pan.
Add seared pork and puree to slow cooker. Add Cilantro and remaining Cumin. Cook on low setting for 6-8 hours, adding small amounts of water as needed.
Serve with flour tortillas and Monterey Jack cheese. Makes 8 servings.