Pork Chile Verde

1. 1

   Heat oil in a large skillet on high.

2. 2

   Season the pork with salt and pepper.

3. 3

   Working in batches, add the pork cubes to the skillet and sear them on all sides until they're caramelized on the outside but still raw in the center.

4. 4

   (Don't overcrowd them or they'll steam, not brown.)

5. 5

   Transfer them to a slow cooker or dutch oven.

6. 6

   Add the broth to the hot skillet and use a wooden spatula to scrape up any crispy, flavorful bits of pork.

7. 7

   Pour the broth over the pork in the pot, and add the salsa verde, onion and bell pepper.

8. 8

   For a slow cooker: Cook for 4 hours on high or 8 hours on low, until the meat is extremely tender.

9. 9

   If you're including potatoes, cook them in the final hour if the heat is on low, or the final 40 minutes if the heat is on high.

10. 10

    For a dutch overn: Preheat oven to 300 degrees.

11. 11

    Cook for 2 hours.

12. 12

    If you're including potatoes, add them when 45 minutes are remaining.

13. 13

    Sqeeze lime wedges over stew, optional.

14. 14

    Serve with tortillas; can eat as tacos or as stew.

* Per serving · 4 servings · Values may vary.