We substituted homemade salsa verde with a jar of Pace Salsa Verde Medium.
Adapted from TheMagicalSlowCooker.com
Ingredients
3 pounds pork shoulder, trimmed and cubed
2 Tbsp cooking oil
2 Tbsp all-purpose flour
2 poblano peppers
2 Anaheim peppers
2 jalapeños
4 garlic cloves
6 tomatillos, husks removed
1 large white onion, peeled and quartered
1 bunch cilantro, bulk of stems removed
¾ tsp salt
¼ tsp pepper
½ tsp cumin
½ tsp oregano
1 cup chicken broth
Directions
If using jarred salsa, skip to step 4.
Preheat oven to 450°F. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until charred, keep an eye on them so they don’t overcook. Let veggies cool before moving on to step 3.
Place the veggies in a blender and place the cilantro on top. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
In a ziplock bag, coat the pork with the flour. Set a large skillet to medium high heat. Add enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour-coated pork on all sides, no need to cook through. Do not overcrowd; you may need to cook in batches.
Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin, and oregano. Pour over the chicken broth and stir.
Cover and cook on low for 9 hours without opening the lid.