Super Easy Crock Pot Chili Verde with Pork - Easy Recipes Eps 28
Crock-pot Chili Verde w/ Pork Recipe.
Pork, tomatillos, jalapenos, cilantro and onions.
Easy Spicy Pork Stew Recipe. How to video.
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Recipe:
5 lbs. pork butt (shoulder) cut into cubes
2 lbs. (2 Jars) Crushed Tomatillos (use 1lbs if you want a thicker chili)
1 cans (12oz) Pickled Sliced Jalapenos (like from Taquerias).
1 bunch cilantro
1 large onion chopped
3 jalapenos sliced
4 limes (juiced)
2 tablespoons garlic salt
1 teaspoon oregano.
In a blender, blend the cilantro tops and the pickled sliced jalapenos with the vinegar juice together as the base for the chili verde. Place all ingredients in crock-pot, turn on medium/high heat for 8hrs, use lower heat if you want to cook it overnight (12+ hrs)
Serve as stew with rice and beans, or strain out meat for a nice and sloppy taco or burrito. Enjoy!
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Green Chile Pork Stew
Green Chile Stew is one of my favorite cold weather recipes! It's filling and got just enough bite to light up your tastebuds. If you're looking for a good stew recipe this one needs to be at the top of your list.
Green Chile Pork Stew Recipe
¾ cup all-purpose flour
2 tbsp Red River Ranch Mesquite ( or your favorite all-purpose
1/2 tsp cumin
½ tsp salt
½ tsp black pepper
3 to 4 lbs pork stew meat (shoulder, roast, etc.), trimmed and chopped into bite-sized pieces
¼ - 1/3 cup cooking oil
7 tomatillos, husks removed and cored
½ - 1 serrano pepper
1 yellow onion, sliced
2 garlic cloves, sliced
1 tsp of dried cilantro
1 dried guajillo pepper, diced
3 ¼ cups chicken broth (divided)
3 (4 oz) cans whole green chiles, chopped
-In a bowl, combine the flour, mesquite or favorite seasoning, cumin, salt and pepper. Toss in the pork until well coated.
-Add the oil to a cast iron skillet and warm over medium heat. Add the pork and cook until lightly browned, stirring occasionally. Remove from skillet and set aside.
-Place the tomatillos on a baking sheet and bake at 400 degrees F for 15 – 18 minutes or until tender. Remove from oven and let cool slightly.
-In a blender add the tomatillos, serrano pepper (to taste), onion, garlic, cilantro, guajillo pepper, and ¼ cup chicken broth. Blend until smooth.
-In a stock pot, add the remaining 3 cups chicken broth, pork and green chiles. Stir in the tomatillo sauce. Bring to a boil over medium-high heat for 2 -3 minutes. Reduce the heat and simmer, covered, for 45 minutes – 1 hour or until pork is tender. Salt and pepper to taste.
Serve warm with homemade tortillas (
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Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Delicious Crockpot Green Chili Stew/Twisted Mikes
#easyrecipe #crockpot #slowcooker
This Green Chili Stew Recipe is delicious and easy to make. It's a slow cooker/ crockpot recipe. This green chili stew recipe is full of flavor and has a little spicy kick. Give it a try.
Cut 1lb of boneless pork chops into 1 inch cubes. Place cubes into 1/4 cup of cornstarch. Coat all the pork, then place in crock pot. Top with the following.
1 tsp salt
1 tsp black pepper (less if you don't want it as spicy)
1 tbsp minced garlic
1/2 medium onion diced
28 oz verde sauce
4 cups chicken broth.
4 cups of diced potatoes . 1 cubes
cook till pork and potatoes are tender. About 6-8 hours on low.
Serve with tortillas, cilantro, onion, sour cream, avocado, etc
We have been asked about what spices we used often on the truck and what equipment we use. We have put those links below.
Applewood smoked sea salt:
white pepper:
honey powder:
Ninja Blender:
kitchenaid mixer:
Easy Crock pot Hatch Chile Chicken Chili Verde - Easy Recipe 67
Crock-pot/slow cooker chicken chili verde. Hatch green chilies
Chicken, chlies, cilantro, garlic and pickled jalapenos.
8-10 hours on the low setting. Keto friendly recipe. Great recipe.
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Recipe:
4 lbs chicken thighs
20 oz pickled jalapenos (with carrots/onions) and half the liquid
1 bunch cilantro leaves
3 cloves garlic
1-2 lbs fire roasted hatch green chilies (from trader joes)
Using blender or food processor puree the pickled jalapenos, garlic and cilantro. Add that, the chicken and chilies into the crock-pot/slow cooker. Cook on the low setting for 8-10 hours. Remove skin and bones, shred chicken. Serve with tortillas, rice, beans. Works great as burrito filling also. Enjoy
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Poor Man's Green Chile Stew -- How to Make a Quick & Easy Green Chile Stew
Hey Chile-Heads! In honor of green chile season, I'm sharing with you a simple version of a classic New Mexican favorite: Poor Man's Green Chile Stew. This stew has a few simple ingredients and comes together so easily! It's the perfect stew to warm you up in this fall weather. Try it out, and share it with your family & friends; you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican and Mexican cuisine, and even to visit more New Mexican restaurants here in Albuquerque. If you have any New Mexican/Mexican dishes you would like to see me cook on this channel, or any NM restaurants you'd like to see me visit, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Poor Man's Green Chile Stew
Ingredients:
5 medium red potatoes, chopped into 1 in. pieces
1 lb ground beef
3 tbsp flour (you can use a cornstarch slurry instead, if you’d like)
5 cups water, or beef broth
1 cup chopped green chile
1 tsp kosher salt
1 garlic clove, minced or pressed
Directions:
Peel and chop 5 medium red potatoes and set aside. Cook 1 lb ground beef in a large saucepan until completely browned. Add 3 tbsp flour and cook for another minute. Next add the potatoes. Cook until everything is combined. Now add 5 cups of water/broth and 1 cup chopped green chile. Bring up to a boil. Once boiling, add 1 tsp kosher salt and 1 garlic clove. Mix and turn the heat to low so the stew can cook at a low boil. After about 20 minutes, or until the potatoes are soft, the stew is ready. Enjoy!
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Slow Cooker Chile Verde
SLOW COOKER CHILE VERDE
This is one of my dad's favorite meals he always orders when we are out. I had to test it out in the slow cooker so I can make it next time he visits. This recipe has a few steps but no hard to make. I hope you enjoy this recipe.
RECIPE:
INGREDIENTS
3 lbs. pork shoulder, trimmed and cubed
2 Tbsp. cooking oil (approximate amount)
2 Tbsp. all purpose flour
2 poblano peppers
2 Anaheim peppers
2 jalapenos
4 garlic cloves
6 tomatillos, husks removed
1 large white onion, peeled and quartered
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
1 cup chicken broth
1 bunch cilantro, bulk of stems removed EDIENTS:
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don't overcook. Let cool down a bit before moving on to step 2.
Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn't large enough to do all at the same time.
Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
Serve over tortillas with desired toppings, enjoy!
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