Description

This slow cooker pork meal is delicious and tender. The "secret ingredient" is the Hatch chili, which are only grown in Hatch, New Mexico. Hatch peppers add a great depth of flavor and are surprisingly mild, so don't let them scare you off from using them

Ingredients

• 2 lb. tomatillos, husked and rinsed
• 1 medium yellow onion, peeled and quartered
• 4 cloves garlic, peeled and smashed
• 2-4 roasted hatch chiles, or one fresh jalapeño, stemmed
• 1/3 c. loosely packed cilantro leaves
• 1 t. kosher salt
• 1/2 t. pepper
• 2 lb. pork sirloin roast
• 2 T. olive oil, divided
• 1 T. butter
• kosher salt, to taste
• freshly ground black pepper, to taste

Steps

1. Preheat oven to 450 degrees.
2. Spray a baking sheet with cooking spray; on it place the tomatillos, onion, jalapeño or the Hatch chilies and the garlic cloves. Roast 20 minutes, flipping the vegetables after 10 minutes. The tomatillos should be lightly charred and the onion is beginning to brown.
3. Transfer the roasted vegetables and any juice on the baking sheet to a food processor or blender and blend until almost smooth. Add cilantro and salt; pulse a few more times until mixed. Set aside or place in the refrigerator.