A good chili verde is always important to have on hand for smothering that breakfast burrito.  Set aside a morning to put a big batch of this deliciousness in the slow cooker, freeze what you won't use right away, and you're set!  Here's the recipe.​



Prep time: 20 min.  Cook time: 5-8 hrs.



Cut the pork into one-inch cubes and set aside.  Heat the oil over medium heat in a Dutch oven or extra-large skillet.  Dice the onion, mince the garlic, and cook until translucent, about 2 minutes.  Add the pork and cook until browned on the outside, about 5 minutes.  Transfer to slow cooker.



Process the tomatillos in a food processor until chopped, about 5 pulses.  Set aside the cornstarch, add everything else to the slow cooker, and stir.  Cover and cook on high for 3 hours.  Reduce heat and cook for at least 2 hours, but up to 5.  30 minutes before the end of the cook time, mix cornstarch with ¼ cup cold water, add to slow cooker, and stir for about a minute.  Replace cover and cook for remaining time.  Enjoy!

Variations:
• Instead of canned jalapenos, dice a couple fresh ones to make it extra spicy; leave them out altogether if you can’t handle the heat.
• Add a can of cannelloni beans and serve as a main dish garnished with sour cream and shredded cheese.