NUTRITION

SERVINGS

INGREDIENTS

4 oz Pork shoulder

0.5 cup Cannellini beans

1 cup Tomatillos

1 medium Poblano pepper

0.5 medium Yellow onion

2 cloves Garlic

0.25 tsp Extra virgin olive oil

1 cup Low-sodium chicken broth

4 oz Canned diced green chilis

1 tsp Ground cumin

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Season the cubed pork shoulder with sea salt and black pepper, then sear until browned on all sides to lock in the juices.

• 3

  Transfer the seared pork to the slow cooker basin.

• 4

  Add the diced yellow onion, minced garlic, chopped poblano pepper, and halved tomatillos to the slow cooker.

• 5

  Stir in the cannellini beans, canned diced green chilis, ground cumin, and dried oregano.

• 6

  Pour the low-sodium chicken broth over the ingredients and stir gently to combine.

• 7

  Cover and cook on low for 7-8 hours or on high for 4 hours until the pork is fork-tender and the vegetables have broken down.

• 8

  Before serving, use a spoon to lightly crush some of the tomatillos against the side of the pot to naturally thicken the chili sauce.