1-2fresh jalapeños (depending on how spicy you like it)
115-ounce candiced tomatoes
large handful of cilantroroughly chopped
Season pork with salt and pepper. Saute in a large pan over medium-high meat with garlic and onion for 2-3 minutes until meat is browned. Transfer to slow cooker along with verde sauce, tomatoes, and cilantro and stir to combine.
Discard seeds and stem of jalapeno(s) and add to slow cooker. Whisk together cold water and corn starch and stir mixture into slow cooker.Discard seeds and stem of jalapeno(s) and add to slow cooker. Whisk together cold water and corn starch and stir mixture into slow cooker.
Cover and cook on high for 3-4 hours or on low 5-6 hours. Uncover and stir. Taste, add salt and pepper to taste if needed, and serve with fresh cilantro.
Optional serving suggestion: I love to serve this chile verde over rice along with a nice flour tortilla for dipping.