| 1 Pound Tomatillos, Husked and Cut in Half | 1/2 Teaspoon Paprika |
| 5 Medium Anaheim Peppers, Cut in Half and Seeds Removed | 1 Lime, Zest and Juice |
| 1 Jalapeno Pepper | 1/2 Teaspoon Sugar |
| 1/2 Cup Onion, Diced | 1/2 Teaspoon Salt |
| 2 Cloves Garlic | 1/2 Teaspoon Pepper |
| 1 Cup Cilantro, Chopped | 3 Pounds Pork Roast |
| 1 1/2 Teaspoon Cumin |
Preheat oven to 450 degrees. Place tomatillos and Anaheim peppers on two large, greased baking sheets. Roast until tomatillos are golden brown, about 5 to 7 minutes, and until peppers are charred. Place peppers in a brown paper bag to sweat for about 10 minutes. Remove the peppers from the bag and peel.
In a blender or food processor, combine peppers, tomatillos, jalapenos, onion, garlic, cilantro, cumin, paprika, lime zest and juice, sugar, salt, and pepper. Blend until smooth. Pour salsa verde over pork roast in a slow cooker. Cook on high for 3 to 4 hours or on low for 6 to 8 hours or until pork pulls apart easily. Remove pork to cutting board and pull apart before returning to slow cooker.
Serve with tortillas, rice and beans.
Variation: Use boneless, skinless chicken breasts instead of pork roast.
2016 Recipe - April Ferre - Adapted from www.twopeasandtheirpod.com
