Pork Chili Verde

Funny moment during a meeting this week: while waiting for the remaining attendees to come, we all volunteered to text them, prompting the faculty sponsor to wonder, "What ever happened to calling?"

Answer: having your phone go off while talking to the team or attending makes the worst impression ever. We were a group of super considerate colleagues not wanting to jeopardize our mates' cocoon of learning. On the other hand, my kitchen is feeling the full force of slow-paced, flavor-bombing braising from the good ol' days. Honey, I think I'm going to need another slow-cooker...

Pork Chili Verde (Paleo-friendly)

Ingredients
1-1.5 lbs of pork tenderloin or butt cut into palm-sized slabs
0.5 lb of tomatillos, de-husked and quartered
1 poblano pepper, diced
1 japalopeno pepper, diced
2 cups chicken stock
1/2 medium white onion

Pork Rub
Salt & pepper
1 tsp paprika
1 tsp basil (I put basil in everything)
1 tsp garlic pepper
+Whatever go-to-seasoning you like

Instructions:
1. Rub the seasoning into the pork slabs.
2. On medium-high heat, sear the pork slabs (3 min per side, no touching in between!)
3. While that's cooking, combine everything else into your slow-cooker.
4. Dunk the pork slabs into broth. Add water if necessary.
5. Let it braise for 3 hours or until fork-tender. Then use your fork to pull the pork apart.
6. Garnish with freshly chopped parsley.