Ingredients :
3-pound pork butt, bone removed if one. meat cubed to 1-inch cubes
1 lb tomatillo tomatoes(i use small to med ones)
1 pasilla pepper
2 anaheim peppers
1 jalapeno
1 yellow onion, diced
1 cans of diced green chiles
1 1/2 cups of College Inn chicken broth
Morton salt, pepper to taste
1 1/4 tsp McCormick garlic powder
rue-equal parts flour and water. mixed well with whisk
Instructions :
on a foil lined baking sheet, add tomatillos, husks removed, pasillas, anehiems, and jalepeno pepper. Roast under a broiler on all sides until nicely browned. put in a glass bowl, cover with lid to steam.
Rinse pork and cube then add to slow cooker, add diced onion and salt, pepper, and garlic powder. Remove charred skins from peppers, and seeds, and dice and add to slowcooker, chop up all tomatillos, add to slowcooker, add the cans of diced green chiles, and broth. Stir to combine. Cover and cook on low for about 8 hours. After the meat is falling apart, to thicken sauce, make rue, and very quickly wisk in rue while drizzling in really slow. to avoid lumps. add enough to desired thickness. serve hot, on top of fried quesadillas, or chimis, or burritos. YUM
