Categories: Pork, New_mexican, Crockpot 
      Yield: 6 servings 
  
      1    Onion; coarsely chopped 
      1    Bell pepper, green; coarsely 
           -chopped 
      4    Garlic clove; minced 
      1 tb Olive oil 
      4 oz Green chile, canned diced 
      1    Jalape#o; diced (opt) 
      7    Tomatillo 
      2 lb Pork, lean; trimmed & cubed 
      2 ts Oregano 
      2 ts Sage 
      1 ts Cumin 
      1 ts Red pepper flakes 
    1/2 c  Beer 
  
  First, saute one onion and one green pepper, coarsely chopped, with 
  three or four cloves of garlic, minced, in olive oil.  Throw into the 
  crockpot. Also throw in a small can of diced green chiles.  Depending 
  on your propensity for spicy food, you may add from one to three 
  jalapenos, sliced. Then, throw some tomatillos in the pot.  How many? 
  Well, when I got fresh ones in San Diego, I'd get seven or eight. 
  Peel off the husk and coarsely chop.  Now that I've moved to 
  Pittsburgh (don't ask me why), I've had to use canned ones on 
  occasion.  How many? Well, I don't really remember, it was one medium 
  sized can, I think. Pay attention: I mean tomatillos, not green 
  tomatoes.  The Frugal Gourmet substituted celery and tomatoes. I 
  haven't forgiven him yet. 
   
  Take about 2 pounds of lean pork (I trim off all the excess fat I 
  can), cubed, and brown in the pan that you sauteed the onion, etc. 
  in.  Into the pot.  Now, the seasoning mixture.  I prefer to grind up 
  in my mortar oregano, some dried red chile peppers, sage, and cumin 
  seed. Perhaps also some black pepper.  I almost never put salt in 
  anything, so I probably wouldn't here either, but you may want to. 
  How much? Well, about 2 tsp each of the oregano and the sage.  1 tsp 
  each of the cumin seed and dried red peppers.  Salt and pepper to 
  taste.  I probably will add a dash of beer (about 1/2 cup) for 
  obscure reasons. 
   
  This crockpots all day, or could be simmered for probably about 2 
  hours. 
   
  Traditionally, this is served in bowls, with hot flour tortillas, 
  salsa, and cilantro.  You can also have sour cream, grated cheese, 
  olives, and pickled carrots and jalapenos around.  Of course, you 
  wrap all this up in the tortillas, making killer burritos. 
   
  I throw one twist into this, a technique that comes from carnitas. 
  After cooking, I separate the meat from the broth, crisp the meat 
  under the broiler, and reduce the sauce in the pan.  This adds a 
  great texture to the meat, and keeps the burritos from being too 
  soggy.  This is not what the original requester would want to do.