Make some slow-cooked pork chili with this SheKnows food how-to!<br /><br /><br /><br />2. Slow-Cooked Pork Chili<br />Ingredients:<br />• 2 1/2 lbs. pork shoulder roast, cut into ½ inch cubes<br />• 2 lbs. tomatillos<br />• 2 cups chicken stock<br />• 2 tbsp. oil<br />• 1 yellow onion, diced<br />• 4 garlic cloves, minced<br />• 1 bunch cilantro<br />• Juice from 1 lime<br />• 1 jalapeño<br />• 1 tbsp. cumin<br />• ½ tsp. smoked paprika<br />• ½ tsp. black pepper<br />• Salt to taste<br />Instructions:<br />1. Cut pork roast into ½ inch cubes.<br />2. Heat the oil over medium-high in a large skillet. <br />3. Add the pork once the oil is hot enough that it sizzles when you add a piece of meat.<br />4. Brown the pork pieces for 4-5 minutes <br />5. Remove the pork from the pan and place in crockpot<br />6. Add the onions and garlic to the oil and sauté until the onions start to brown.<br />7. Turn the heat down a bit and add the cumin, paprika and black pepper to pan<br />8. Add the chicken broth to the onion mixture and stir<br />9. Pour over pork in crockpot.<br />10. Peel and wash the tomatillos. <br />11. Dry them <br />12. In the large skillet over medium heat char them along with the jalapeño turning often, until the skins start to blacken (about 10 minutes).<br />13. Place the charred tomatillos, jalapeño, cilantro, and lime juice into a food processor or blender and blend until smooth.<br />14. Add to the pork mixture and cook on low for 6-8 hours
