Spicy Chile Verde


3 Tbsp. olive oil
½ cup chopped onion
2 cloves garlic, minced
3 lbs. boneless pork shoulder, cubed
5 (7 oz.) cans green salsa
1 (4 oz.) can diced jalapeno peppers (or less)
1 (14.5 oz.) can diced tomatoes
Heat oil in large skillet or Dutch oven over medium heat. Add the onion and garlic. Cook and stir until fragrant. Add the cubed pork and cook until lightly browned. Transfer the pork mixture to a slow cooker and stir in the green salsa, jalapeno peppers and tomatoes.
Cover and cook on High for 3 hours. Reduce the setting to Low and cook for 4 to 5 more hours.