Chili verde with jalapeno pimento cheese (Palmetto Cheese brand), fried egg, and a fried green tomato!

My love affair with pork…it’s a long-standing one. Frankly, it’s in my blood being a Southerner and all. I like it all…bacon (bacon!!!!), pork loin, smoked pork, pulled pork, cracklins’…you name it, I love it. Chili verde, simply braised pork chunks in a green chili and/or tomatillo sauce, is some seriously good pork eats. I frankly have never had a bad chili verde. It really goes well with ev-e-ry-thing. Slap some on a fried egg or fried green tomato or make yourself a little taco salad with a chipolte dressing. Roll that goodness up in a burrito (or lettuce or kale wrap) or throw it in some soup (white bean chili!). It pairs super well with jalapeno pimento cheese (what the hell doesn’t???). Or my favorite….straight off the fork! Good news is this recipe is super easy and can bypass any slicing and dicing. It even cooks while you sleep! My kinda business. Now you know where the ‘slap it on a fried egg’ comes in…waking up to a house full of porky goodness begs one to immediately fry up an up an egg and go to town while standing over the kitchen counter in your housedress. Yep, it’s that good. Here goes…

Easy Chili Verde

• 5 lb Boston Butt (do not remove fat pad)
• 1 jar green salsa (as spicy as you like it)
• 2 cups Mojo Crillo marinade (get the ‘crillo’ since it has no MSG)
• crock pot

Rinse pork. Throw it in the crock pot fat side up (for Pete’s sake, don’t cut the fat off!!). Toss in the whole jar of green salsa and 2 cups of Mojo Crillo.

Dressing up the pork!

Put the lid on your crock pot and set it on low and let it simmer away overnight. I usually set mine on low for 10 hours and it’s perfect. You can get all fancy and add sliced peppers and onions in the beginning-they’ll add flavor, but will completely break down. Not to worry. Shove the juices (after cooking) and peppers/onions through a fine sieve and you have yourself a serious sauce. Plunk the pulled pork/pork chunks back down in that sauce and you’re in business! If you want to keep the peppers and onions intact, you’ll have to wait and add them a few hours from the end.

Too delicious!

Now go forth and slather your porky goodness over whatever you can think of—you won’t be disappointed.