1. Heat oven to 400F. 2. Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes. 3. While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased sheet pan. Roast them for about 12-15 minutes until soft and roasted. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they’re soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few minutes. 4. Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture. 5. Add the tomatillo mixture and meat to the crockpot. Season with salt and pepper. Cover and cook on low for 6-8 hours. Serve warm with rice or corn tortillas and garnish with chopped cilantro or cilantro leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
