Salsa chile verde takes its name from three types of green chiles, which are combined with green tomatillos to make an olive-green sauce with a gently tart and spicy edge. Never overpowering, it’s a perfect match for the richness of the pork. You can control the level of heat by adding more jalapeños, substituting spicier serrano chiles, or leaving out the hot chiles altogether.
For frying the pork, I like to use flavorful fresh asiento (liquid lard), which I buy at my local Latin grocery. All the ingredients go into the slow cooker hot, so the dish cooks in about 2 hours. This recipe is excellent with made with chuletas (pork chops) instead of diced pork. Serve with rice, beans, and warm corn tortillas.
