Slow Cooker Guisado Verde

Ingredients

• 2 pounds pork shoulder boneless
• 4 sprigs cilantro leaves fresh for garnish
• 3 cloves garlic chopped
• 7 ounce chilis diced green canned
• 2  jalapeno fresh sliced
• 1 cup monterrey jack cheese shredded
• 1 large onion coarsely chopped
• 1 teaspoon oregano dried
• 4 servings salt and pepper to taste
• 0.3 cup cream sour
• 24 ounce tomatillos drained chopped canned
• 2 tablespoons vegetable oil 
• 1 quart water 

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
2. In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute.
3. Transfer to the slow cooker, along with skillet juices.
4. Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper.
5. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
6. Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.