3/4 to 1 lb boneless lean pork, cut into 1-inch cubes
1 can (15-oz) Great Northern Beans
1 large onion, halved lengthwise and thinly sliced
6 garlic cloves, chopped
1 lb tomatillos, coarsely chopped
1 can (14 to 15-oz) chicken broth
1 can (4-oz) diced mild green chilies
1 tsp ground cumin
1/2 cup lightly packed fresh cilantro, chopped
Sour cream for serving
Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high heat. Add the pork and cook until browned on all sides.
In a slow cooker or crockpot combine the cooked pork with the beans, onion, garlic, tomatillos, chicken broth, green chilies, and ground cumin; place lid on cooker and cook for 3 to 4 hours on high. Season to taste with salt and pepper. Gently press the meat against the side of the cooker with a wooden spoon or silicone spatula to shred. Reduce the heat of the cooker to low. Stir the cilantro into the cooker and cook for 10 minutes on low.
Serve with the sour cream.
Yield: 4 servings.