Hot Pork Chili Verde

ingredients

3 lbs of 1 1/2" cubed pork butt, trimmed but not devoid of fat.
4 tablespoons salt
4 tablespoons ground black pepper
2 cups white wine
1 cup chicken broth
8 cloves garlic, roughly chopped
1 1/2 medium yellow onions, roughly chopped
5-10 chili (spicy) green peppers
6 ripe tomatoes, quartered
2 tablespoons green chili paste
1 tablespoon fresh or dried oregano
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Yellow rice (poorman’s Goya is best)
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Fage 2% yogurt or sour cream
Shredded Manchego
Cilantro, roughly chopped

directions

Add first list to slow cooker. Cook for 8 hours on low or, if pressed, 4 hours on high. Mix every two hours, or not. Serve over yellow rice (include approximately 1/8 cup of liquid in each portion). Generously garnish with yogurt, Manchego, and cilantro. Serve with Rioja or Cabernet Sauvignon.

Source: Jason (& Marcella)