Crockpot Chili Verde
1 pork tenderloin (1-2 lbs)
2 (14 oz) cans Tomatillos, drained
1 (14 oz) can Mexican-style or stewed tomatoes, drained
2 (4 oz) cans diced green chilies
1/2 cup fresh cilantro leaves
1 small onion, diced
1 clove garlic, sliced
salt and pepper to taste
Place tenderloin in the crock pot. Blend rest of ingredients in a
blender or food processor, and pour over top of pork in slow cooker.
Cover and cook on low 8-10 hours. Remove meat. Let stand 10-15
minutes; shred and place back in slow cooker in sauce.
Serve in warm tortillas, with sour cream and avocado slices, diced
fresh tomato, grilled onions and red peppers and lettuce if desired.