8ounceslight beeror additional chicken stock to keep gluten free
6ouncecan green chiles
salt and pepper
In a large dutch oven, heat 1 tablespoon oil. Season pork loin with salt and pepper. Add in pork and sear on all sides, about 4-5 minutes per side. Remove seared pork from dutch oven and place in slow cooker.
Turn heat from high to low and add in onions and garlic and saute for 3-4 minutes. Add mixture to slow cooker.
Place stock, beer, salsa verde, salt, cumin, oregano and green chilies in slow cooker. Cook on low for 8-10 hours or low for 5-6 hours.
At the end of cooking time, remove pork loin and shred. Return to slow cooker and heat through.
Serve with desired toppings, such as cilantro, chips, cheese, sour cream, etc. Or use this shredded salsa verde pork to serve with rice, on tacos or nachos.
To keep this Chili Verde gluten free, use additional chicken stock in place of the beer.
Feel free to use 1 inch cubes of pork loin or pork shoulder. This takes an extra step, but creates more authentic Chili Verde.