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PORK CHILI VERDE
Pork
1 onion; coarsely chopped 1 bell pepper, green; coarsely chopped 4 garlic clove; minced 1 Tbsp. olive oil 4 ounce(s) green chile, canned diced 1 jalapeno; diced (optional) 7 tomatillo 2 pound pork, lean; trimmed and cubed 2 tsp. oregano 2 tsp. sage 1 tsp. cumin 1 tsp. red pepper flakes 1/2 C. beer
First, sauté 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 diced green chilies. Depending on your propensity for spicy food, you may add from one to three jalapenos, sliced. Then, throw some tomatillo in the pot. Take about 2 pounds of lean pork, cubed, and browned in the pan that you sautéed the onion, etc. in. Add the seasoning mixture. Preferably grind fresh oregano, some dried red chile peppers, sage, and cumin seed along with some black pepper. so I probably would not 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 1/2 C.) for obscure reasons.
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