Never had I used a tomatillo before making this dish (ok… I didn’t actually know what one was). I am now a fan. This “chili” uses 1 inch cubed lean pork loin, fresh cilantro, cumin and is amazing.
Ingredients: (I made enough of this to completely fill my crockpot. I freeze leftovers, and I knew I would love this dish. You can halve this recipe and still serve a family 6 easily).

1.5 lbs lean boneless lean pork, cut into 1 inch cubes
30 oz Great Northern Beans, rinsed and drained
30 oz Chicken broth
2 lbs fresh tomatillos, husks removed, chopped coarsely
2 medium onions, halved and thinly sliced
7 oz can diced green chiles
10 cloves garlic, minced
2 tsp ground cumin
1 cup fresh cilantro, chopped
salt and pepper to taste

instructions:
In large, heated frying pan, place cubed pork, leaving until browned on all sides.
Combine remaining ingredients (except for cilantro) in crock pot and add browned pork to this. Cook on High in crock pot for 3-4 hours. Stir in fresh cilantro and enjoy! We added shredded cheddar and tortilla chips. Oh happiness!!

I had to share this crock pot treasure I recently made. To good to keep to myself!

You will need:

3 lbs ground beef or ground turkey (for a healthier version… I used beef)
1 cup chopped onion
3 cloves garlic, minced
1 1/4 cup ketchup
1/3 cup worcestershire sauce
1/4 cup packed dark brown suger
3 tbsp yellow mustard
3 tbsp vinegar
1 cup chopped red bell pepper
2 teaspoons chili powder

Instructions: Combine beef, onion and garlic in large pan and cook until meat browned and onion tender. In crockpot, combine remaining ingredients, stir together, add browned meat/onion/garlic to crockpot, stir until mixed. Cook on low for 7-8 hours, or on high for 3-4 hours. Serve atop toasted hamburger buns. Enjoy!