Chili Verde Recipe

I had some friends ask me for this recipe, so thought this would be a good place to share. This is adapted from Dana Carpender's "Chicken Chili Verde" recipe, which can be found in her excellent cookbook "15 Minute Low-Carb Recipes".

• 6 lbs. pork shoulder, cut in 1/2" pieces (country/picnic style "boneless ribs" are a good choice)
• 2-3 medium yellow onions, diced
  
• 3 12 oz. bottles salsa verde
• 3 bay leaf
• 3 tsp. cumin
• 3 tbsp. minced garlic
• Fresh ground pepper to taste
  
• Sour cream or creme fraiche
• Shredded cheese

1. Brown the pork over medium high heat. You'll probably need to do this in batches. If you put too much pork in the pan at once, it just steams and turns gray. A good heavy cast iron or stainless pan is essential for this - aluminum just doesn't conduct heat well enough. Add pork to crockpot.
   
2. Brown onions in the same pan as the pork. Be sure to scrape up as much of the brown goodness from the bottom of the pan. Add onions to crockpot.
3. Add spices and salsa to crockpot. Stir together if you are so inclined.
4. Cook for 6-8 hours on low. Serve hot topped with sour cream (I like creme fraiche better - more buttery) and shredded cheese.

Obviously, this makes a lot, but it keeps well and never lasts long in our household. You can always halve or third the recipe. If you're in a hurry, you can skip the browning steps and just throw everything in the crockpot. Still good, just not as good.