Slow Cooker Pork and Green Chile Stew

Steps

1. 1

   Pat the pork dry and season with the salt. Heat the oil in a large skillet over medium-high heat and brown the pork in two batches, turning until well browned on most sides, about 8 minutes per batch. Transfer to the slow cooker.

2. 2

   Pour off all but 1 tablespoon of fat and lower the heat to medium. Add the onion and cook until softened, about 5 minutes, then stir in the garlic, cumin and oregano for 30 seconds. Add 1 cup of the stock and scrape up the browned bits.

3. 3

   Scrape the onion mixture into the slow cooker and add the poblanos, tomatillos, potatoes and the remaining 2 cups of stock. Stir to combine.

4. 4

   Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the pork is fork-tender (well past 145°F) and the tomatillos have broken down into the broth.

5. 5

   Lift out the pork and shred it with two forks. Set aside about 2 cups of shredded pork for another meal, then return the rest to the pot. Mash a few potato pieces into the broth to thicken it slightly.

6. 6

   Taste and adjust the salt. Serve with lime wedges for squeezing.