Green Chili Verde

  This recipe is quick and easy for the pre-holiday hustle. You can put it in your slow cooker, go about your day, and come home to your house smelling so yummy and comforting!

Ingredients:

 *1 cup flour (or as needed)

 *5 pounds boneless pork shoulder cubed. Our Butchers will cube it to your liking!

*3 tablespoons olive oil

*1 yellow onion, sliced

*2 jars 'Howie's Market” Hatch Tomatillo Sauce

*1 jar “Herdez” Roasted Salsa Verde

*2 cans S&W Italian Recipe Diced Tomatoes

*1 can “Ortega” fire roasted diced green chiles

*1 tsp “Ortega” diced jalepeno's (or more if you like spicy)!

*2-3 minced garlic cloves

*1 teaspoon cumin

*1 teaspoon dried oregano

*salt and pepper to taste

  In a large bowl, coat pork with flour.

  In a large frying pan, saute onion in olive oil until fragrant. Add pork in single layers and brown on all sides. Add more olive oil as needed.

  Transfer the pork and onion mixture to a slow cooker. Scrape all the fried bits from the pan to add extra flavor.

  In a bowl, mix all the other ingredients: salsas, diced tomatoes, chilies, and spices. Pour over the pork, stir, and slow cook on low for 5-6 hours or until the pork is melt-in-your-mouth tender!

 Great served over white rice with warm tortillas. Leftovers also make delicious verde burritos!

Howie's Wine Recommendation

Chateau Peybonhomme White Bordeau,

a satisfying dry white with equal parts Semillon and Sauvignon Blanc. 40% of the wine ferments in new barrels, while the rest occurs in concrete. The aging process takes place over six months.

If you want to dress it up, pair it with

Sommariva Prosecco