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Pork Chili Verde for Two

Several weeks ago, I picked up a package of chopped pork on sale at the supermarket. There were no cooking instructions with this cut, but it was labelled "pork chili verde." I had never prepared chili verde. In fact, I'm not sure that I'd ever eaten it. But I followed my usual course of action when confronted with a mystery meat: I googled it. In this case, fortunately, I found a number of recipes of varying degrees of complexity. The recipe I eventually decided on came from Cooks.com. I scaled it down for a smaller amount of meat, adjusted the spices, and came up with the following excellent dish. This is one of most successful new slow cooker meals I've made in months, so I thought I'd share it here.

Main Ingredients
1 lb pork meat, chopped and prepared for chili verde
2 tbsp olive oil
3 cloves of garlic, chopped
1 medium or 1/2 large onion, chopped
3 chopped green chili peppers, OR a mixture of green and yellow peppers
1 14 oz can of diced or chopped tomatoes
1 tsp cilantro, fresh or frozen (Hint: if you don't use cilantro regularly, look for cubed, frozen cilantro at Trader Joe's. It may make your life easier!)
dash to 1/8 tsp cumin (Truth time: I didn't measure this; I just sprinkled some in. Use discretion.)
3/4 tsp salt
1/4 tsp pepper
sliced jalapenos, if desired (Use discretion. You can also keep these for garnishing the dish.)

Accompaniments
shredded chedder-jack mixture, aka fiesta cheese
cooked brown or white rice, or cooked macaroni

Directions
1. Brown cubes of pork meat in the olive oil, along with the garlic and onion.
2. Grease the liner of your small to medium-sized slow cooker. Pour in the pork mixture. Combine with all other main ingredients.
3. Cook on low for 6-8 hours, or on high for 4-6 hours. As always, cooking times may vary depending on your slow cooker.
4. Serve by pouring the pork over rice or macaroni. Garnish with shredded cheese. Accompany the dish with pinto beans or black beans and flour tortillas on the side, if desired.