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Heather’s Crock Pot Tomatillos

 1 lb tomatillos, husks removed and quartered
 1 onion, peeled and coarsely cropped
 2 cloves of garlic, crushed
 2-3 hot peppers-- Hungarian, Serrano, Jalapeno, etc. Washed, stemmed and seeded, chopped
 2-3 bell pepper peppers. Washed, stemmed and seeded, chopped
 1 tsp cumin seeds or ground cumin
 1 tsp salt
 Other spices: garam masala, chili powder, cayenne to taste
 Juice from two whole limes
 1-2 lbs raw chicken breasts or small pork roast

Add all of the ingredients (other than the meat) to your slow-cooker. No need to stir. If you're not adding meat, turn on high 4 hours. Serve as a taco filling, or mix with cooked sweet corn kernels as a thick soup.


If using chicken breasts, nestle those on top and turn it on to high for 5-6 hours. Remove the chicken and shred it, and either mix it back into the tomatillo mixture or serve separately, reducing the sauce for a while first.


If using pork, trim off any excess fat ribbons first and then salt and pepper and sear it over high heat in some oil, 4 minutes per side. Rest it on top of the other ingredients and turn the cooker on to high for 5-6 hours. Pork is done when it shreds easily. Same as with the chicken, remove it to shred and serve separately with the sauce on top (reduce the sauce for a few minutes first), or mix the shredded meat back into the pot and serve all together.