Ingredients:

6 to 10 fresh chili peppers (I’m using anaheim and poblano peppers). Add more if you like a lot of chilies in your dish
Optional: 1 or 2 hot chiles for heat, like jalapeños, serranos or cayenne
1 lb. ground pork sausage (I’m actually using ground elk, but any seasoned, ground meat will do)
1 3-4 lb. pork butt, cubed
2 medium onions, chopped
12-15 tomatillos
1 head of garlic
1 bunch of cilantro, about 2/3 C. chopped
2 C. low-sodium chicken broth
Fresh cracked black pepper and kosher salt
1 TBS. cumin
2 tsp. coriander
2 TBS dried oregano
2 bay leaves
1 TBS fennel seed

Preparation:

Start by roasting your chili peppers. Heat them over flame to char the skin. I like to do this outside on my grill, so I don’t smoke up my house with spicy fumes.

Roast the chilies about 8 to 10 minutes, turning them every few minutes to char evenly.

Once charred, place them in a paper grocery bag, and close it. This will keep the heat on the chilies, allow them to steam in the bag, and soften the skin for peeling. Bag them for about 6 to 8 minutes.

While the chilies are roasting, cook your sausage and onions in a large skillet. Because I’m using elk sausage, I’ve added a tablespoon of coconut oil to the pan to compensate for elk’s low fat content.

Cube the pork butt into bite-size chunks, about 3/4″ while your sausage is cooking.

Cook until the sausage is browned, and onions are softened. Now add this to your slow cooker/crock pot. Put the lid on to keep the sausage warm while you prepare the other ingredients.

Now add the cubed pork to the skillet, season with salt and pepper, and cook over medium-high heat until all sides are browned.

Drain the excess liquid, and add the pork to the slow cooker and combine with the sausage and onions.

Now that your chilies have steamed in the bag, get a large cutting board, and with a knife or your fingers, scrape or peel off the skin, and cut off the stems.

Slice the chili open lengthwise, and scrape out the seeds with your knife. Then dice the chili into bite-size chunks.

You should end up with a delicious pile of green chili chunks. Discard the seeds and skins.

As I mentioned, I like my chile spicy, so I’m adding in a few diced cayenne peppers here.

Add the chilies to the slow cooker, and combine with the meat and onions.

Now let’s make the green sauce: Turn your oven broiler on high. Peel off the outer husks of the tomatillos, and wash them.

Cut the tomatillos in half and place them on a foil-lined baking sheet, cut side down.

Add the unpeeled garlic cloves to the baking sheet, and broil the tomatillos and garlic cloves for about 7 minutes, until browned.

In a blender, add 1/2 C. chicken broth, cilantro, and tomatillos. Peel the garlic cloves (they should peel easily after broiling), and add them to the blender.

Blend about 15 seconds to make a chunky green sauce.

Pour the green sauce into the slow cooker. Pour in the remaining chicken broth. Stir to combine with the chilies, meat and onions. Now add the bay leaves, oregano, cumin, coriander and fennel seed. Give it one more good stir, and let it simmer in the slow cooker for a good hour.

Serve hot in a bowl with fresh cilantro, sour cream (I’m using plain greek yogurt) and a slice of lemon. For an added treat, serve some cauliflower tortillas on the side. Click on the tab at the top of the page for the recipe.

This is not my original recipe. I got this from the SlimPalate blog, by this inspiring 18-year-old blogger who has embraced Paleo lifestyle. It’s a great recipe, easy to make for when you crave a tortilla.
Ingredients:

1 small to medium-sized cauliflower
2 eggs
Salt and pepper to taste

Preparation:

Preheat oven to 375°
Cut your cauliflower into small chunks and add to a food processor.

Pulse the cauliflower until you have a consistency smoother than rice. You want about 2 packed cups of cauliflower.

Transfer cauliflower to a bowl and microwave on high for 2 minutes. Then stir, and microwave an additional 2 minutes.

Now scoop the cooked cauliflower onto a kitchen towel, and wrap the towel tightly around.

 
Over a sink, squeeze the towel to strain as much liquid out of the cauliflower as possible. Careful, it’s going to be very hot.

Transfer the cauliflower back to a mixing bowl, and add eggs, salt and pepper.

Stir to combine into your “dough.” Mixture should be moist, but not runny.

Line a baking sheet with parchment paper, and spoon the mixture into six flat rounds.

Bake for 10 minutes, then with a spatula, carefully flip them. Bake for an additional 7 to 8 minutes.

Remove from the oven and allow to cool slightly.

Over high heat, brown the tortillas in a pan. This is an important step, as it adds some nice color to your tortillas, and brings out the nutty flavors of the egg and cauliflower combined.

Serve warm!