Ingredients

• 2 lbs pork loin
• 1 1/2 lbs tomatillos, husks removed
• 1/2 bunch cilantro, chopped
• 1 jalapeno, seeded and minced
• 2 medium poblano chiles, seeded and chopped
• 1 bell pepper, seeded and chopped
• 1 (15 ounce) can white beans, rinsed and drained
• 1/2 large onion, diced
• 2 teaspoons garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon cumin
• 1 teaspoon dried oregano

Instructions

1. Remove excess fat from the pork loin. Cut into 1" squares.

2. Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno.

3. Add all ingredients into a in a 4 quart crockpot. Stir well.

4. Cook on low 6-8 hours or on high 3-4 hours.

5. If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.