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  • 2 (7-ounce) cans green chile salsa
  • 1 (7-ounce) can diced green chiles
  • 1-1/2 lbs. Boneless pork shoulder, cut into ½-inch cubes
  • 1 lb. canned tomatillos or *fresh tomatillos
  • 9 garlic cloves, mashed
  • 2 carrots, peeled and sliced ¼-inch thick
  • 1 large russet potato, peeled and cut into ¼-inch cubes
  • 1 large onion, halved and cut into ¼-inch slices
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 2 medium tomatoes, chopped
  • ½ cup fresh cilantro or parsley
  • ½ cup sour cream
  • 1 bunch green scallions, thinly sliced
  • 1 dozen warm flour tortillas


  1. Turn a 4 or 6-quart electric crockery-cooker on high-heat setting while preparing ingredients (unless prepping the night before).
  2. Add salsa, chilies, pork, tomatillos, garlic, carrots, potato, and onion to cooker. Mix thoroughly.
  3. Cover and reduce heat setting to low. Cook 10 hours without removing cover.
  4. Stir in salt and cayenne.
  5. Serve with tomatoes, cilantro, scallions, sour cream, and warm tortillas, as accompaniment.

*Note: If using fresh tomatillos, peel off papery skin and halve tomatillos.