Chile Verde
1 teaspoon ground cumin
1-1/2 pounds boneless pork shoulder, cut into 1-inch pieces
1 tablespoon olive oil
4 cups fresh tomatillos, husks removed and chopped
1 cup chopped onion
2 tablespoons lime juice
4 cloves garlic, minced
12 6-inch corn tortillas
2 tablespoons snipped fresh cilantro
Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle cumin over meat. In a large skillet add oil and brown remaining meat. Drain off fat. Place meat in a 3-1/2- or 4-quart slow cooker. Add tomatillos, onion, lime juice, and garlic.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Fill corn tortillas with meat mixture; sprinkle with cilantro and green salsa.
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