Crockpot Chile Verde

There's something comforting about coming home on a Sunday afternoon to the aroma of something hearty stewing in the slow cooker. The rich aroma  reminds me of going to my grandma's house as a little girl for  Sunday afternoon supper. I would love to go back in time and spend it with my grandma in the kitchen. We went for supper nearly every Sunday, and it's a tradition I miss dearly. I've never tasted another pot roast the way grandma made it. She always pulled out the best dishes and served us a big spread like it was a special occasion, even when it wasn't.
     Occasionally I take something out of the freezer and put it in the slow cooker on Sunday morning because even though we can't always eat together, its nice for my husband to have some leftovers to take to work on Sunday nights. Last weekend I made Slow Cooker Chili Verde. It's definitely not the traditional pot roast I was raised with, but this recipe has a nice balance of flavor and can be served with rice and beans. Leftovers can be transformed into dishes like tostadas, enchiladas, burritos, or tacos.
I'm sure that someday soon my boys will grow up and start eating real meat (instead of chicken nuggets and hot dogs), and appreciate the comforting smell of a Sunday Supper. I suppose that for now I will just keep practicing and wait for that day to arrive.

Slow Cooker Chile Verde
3 lbs of pork shoulder or lean pork roast cut into large cubes.
3 T. olive oil
1/2 c. onion, chopped
3 cloves of garlic, minced
5 - 7 oz cans of salsa verde  (be sure to check that it's gluten free)
1 4 oz. can diced jalapeno pepper (or for milder taste use diced green chiles)
1 can of diced tomatoes

In a skillet heat olive oil and add onion, garlic, and cubed pork. Cook until pork is browned on the outside. Transfer mixture to a slow cooker and top with salsa verde, jalapeno peppers, diced tomatoes, and oregano.

Cover and cook on high for 3 hours and then turn to low heat setting and cook an additional 4-5 hours. Enjoy!