People will travel anywhere for good food, it’s crazy.
— Rene Redzepi


This week I busted out the crockpot to give this recipe a whirl. I loveeeeee using the crockpot because on my NFL Sundays, I like to set it and forget it. I don't know about you, but I have always had in and out luck with the ole crockpot. Stuff can be delicious, but it can also dry out super fast. That was not a worry here, as all the vegetables broke down to provide a lot of juices and flavor with the meat.

This recipe, as almost always, comes from Nick Massie, so shout out to him here. The recipe is for a type of thick, stew-like chili made with pork. The recipe was super simple, calling for nothing more than a hunk of pork shoulder, rib rub, onion, tomatillos, and green chiles with some salt on the side.

It was quite simple really. Take the pork and smother it with rub, place it in the crockpot, and then heap onion, tomatillos, and chiles on top. I used a few small pork shoulder steak roasts instead of one massive pork shoulder, because I didn't want all the excess skin and fat that came on the big ole roast available at the store.

The recipe was as simple as setting it for 4 hours on high, stopping to stir it up and add salt, and then let it roll three more hours before it was done. I chose to bake up a few sweet potatoes as an accent piece for extra carbs, so a serving for me this week is one half of a baked sweet potato covered in tomatillo pork green chile.

WOWZAH it is so flavorful and delicious and STUPID EASY to make. I would rate this recipe a 9/10 for ease and a 8.4/10 for taste (which is super high if you follow my reviews).
As a last word, the measurements seem complex here but it added up to 2 medium onions, 6 tomatillos, and 2 cans of green chiles.

The recipe is below, give it a shot and let me know what you think!

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