CrockPot Chili Verde

I found an awesome blog by Stephanie O'Dea that trials 365 crockpot recipes.  Since I'm SUPER busy this week I thought I'd try a few recipes out and give my feedback.

Here is a link to her original recipe.

Here is my version:

Serves 8-10, with leftovers

• 3 pound chuck roast, or pork shoulder/butt (I could only find a center cut roast)
• 1 green bell pepper, seeded and diced
• 1 small onion, diced
• 4 oz can diced chile (as spicy as you want)
• 14.5 ounce can diced tomatoes
• 10 tomatillos, diced (peel off outer wrapper)
• 4 cloves garlic, minced
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• 2 teaspoons sage
• 1 Tablespoon oregano
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1/4 cup chopped cilantro leaves

1. Trim any visible fat from the meat,  plop into your slow cooker stoneware.
2. Add diced bell pepper and onion.
3. Pour in the contents of the diced chile can,tomato can, and diced tomatillos.
4. Add spices.
5. Stir a bit to get the spices down the sides of the meat.
6. Add chopped cilantro to the top.
7. Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork.

Serve either as is, like a stew (there is a good amount of liquid that forms) or over rice!
Also yummy like fajita filling with tortillas, shredded cheese, and a dollop of sour cream.  (If you choose this, make sure to drain off much of the liquid)