Crock Pot Chile Verde
Tuesday, 21 February 2017
Ingredients 4 pounds pork butt or shoulder, cut into 2-inch cubes 2 teaspoons salt 1 teaspoon freshly ground black pepper Almond Flour for dredging 1/4 cup olive oil 3 yellow onions 2 green bell peppers, cut into 1-inch cubes 2 Anaheim or Poblano chiles, cut into 1-inch cubes 2-3 jalapenos, seeds removed, and finely chopped 3
- Published in Recipes
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