crock pot, meat, chopped green chiles (fresh roasted or frozen, canned as second best) some de-husked chopped tomatillos, a little garlic salt an pepper is about all you need. a chopped onion could be tossed in there too. cook until done on low skim fat if there is a lot, shred and mix back in with the juices. eat on hot flour tortillas. yum.

Tomatillos don't have a whole lot of character by themselves but they make green chile sing. I would use the onion in addition to the garlic. I'd also crock pot it until it was falling apart tender for use in tacos, tamales, enchiladas, emapanadas, and anything else where a meat filling is called for.

I do mine with turkey thighs because I don't eat pork. The flavor is remarkably similar.

I do eat pork, but sometimes I find better deals on turkey parts. I was able to get a hold of some Hatch chiles this fall, and I have a small tub of them in the freezer. They're a rare find in these parts. Time for some chilli verde. Might have to try it with turkey this time.

I am not a big fan of tomatillos in my green chilli. I use some diced tomatoes, instead. (Preferably Rotel--extra chiles.) Othewise, I make it pretty much the same way. I might add some Mexican oregano, if I have any on hand.

A little bit is addictive, but too much is bitter - the cumino not the beer

Since tomatillos and chilis are ubiquitous and cheap here in SoCal, I think I just might do the above ideas in the crockpot.

Yeah, I'd would certainly add garlic.

Thanks, folks!

and it was awesome! The tomatillos, Anaheim and jalapeno chilis, onion and garlic, and the pork. YUM! A little cumin, a little smoked paprika, a little salt.

Also, a good thing happened: I broke the crock portion of my crock pot. Now I have to buy another one! (I always hated that crock pot - but it was a freebee, so I can't complain.)

After the holidays, I'll go looking for the post-shopping season deals and get a new one.