Servings: 8 servings
- 2 cups beef broth
- 1 tbsp cilantro
- 1 tsp cumin
- 2 tsp sea salt
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 3/4 lb tomatillo peppers, diced
- 2 jalapenos, remove seeds and dice
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 1/2 lbs cubed pork tenderloin
Add the broth, olive oil and spiced to the slow cooker and mix.
Then add all the rest of the ingredients and set you slow cooker on high and cook for 6 hours.
Original recipe credit: https://agirlworthsaving.net/2014/01/slow-cooker-chili-verde.html