2 lb. lean pork - cut into cubes (leave some fat on for flavor)
2 cloves garlic, crushed
Salt and pepper to taste
1 lg. onion, chopped
6 fresh tomatillos (depending on size)
1/2 tsp. cumin seed, crushed
1/2 tsp. cilantro seed, crushed (also known as coriander)
1 lg. can green chiles, roasted (Ortega brand is good), chopped
6 fresh peppers (mild, medium or hot)

Place meat, onion, salt and pepper into pan and brown lightly. Transfer all (including juice) to slow cooker on high heat and add green roasted chiles.

Crush seeds and garlic and soak in 1 tablespoon hot water for 1/2 hour, then place in cooker.

Prepare tomatillos by removing husks, washing and cutting into quarters. Chop fresh chili peppers and place tomatillos and peppers into blender and reduce to a sauce.

Put half of the sauce in the cooker and retain the rest for spreading over the burritos.

Turn cooker to low heat and cook until met is tender. To serve - use fresh flour tortillas and use as a filling, or serve as a stew.