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!
PRINTABLE RECIPE AND NUTRITIONAL INFO:
PIN FOR LATER:
FOLLOW ME HERE:
FACEBOOK:
INSTAGRAM:
PINTEREST:
FAN MAIL:
The Magical Slow Cooker
PO BOX 70586
Springfield, OR 97475
Carne de Puerco en Salsa Verde de Tomatillo Pork in Green Chili
???????????????????????????????????? ᕼEᖇE! ➡
Business Email ➡ lov.kari19@gmail.com
I am excited to showcase a mouth-watering recipe for carne de cerdo en salsa verde ???? This easy-to-follow recipe is perfect for any occasion. The meat is so juicy and tender, you have to try this recipe. If you enjoy this recipe please don’t forget to give me a big thumbs up and if you are not subscribed, please subscribe to become part of our family ????
CARNE DE PUERCO EN SALSA VERDE INGREDIENTS:
► 1 1/2 lbs of pork loin filet
► Salt and pepper
► 6 tomatillos
► 2 jalapeño pepper
► 1/4 of a white onion
► 2 garlic cloves
► 6 chiles de arbol
► 2 tsp chicken bouillon
► 1 tsp oregano
♡ MORE KARI:
Instagram ➡
Facebook ➡
TikTok ➡
VIDEOS YOU MIGHT LIKE:
⟡ Morisqueta con Carne de Puerco:
⟡ California Burrito:
⟡ Potatoes with Chorizo:
♡ SHOP MY PRODUCTS!
⟡ HEXCLAD PAN:
⟡ HEXCLAD POT:
⟡ CAROTE White Nonstick Frying Pan Skillet:
⟡ EDGING CASTING Enameled Cast Iron:
⟡ Lodge 15 Cast Iron Pan:
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
My Mama's Pork Green Chile Recipe - EatSimpleFood.com
Recipe:
This is my mom's homemade pork green chili recipe ( AKA pork green chile ). This stew is loaded with diced boneless pork chops (or loin), onions, roasted green chiles, canned diced tomatoes, broth, and herbs.
Lastly, the addition of a little cornstarch thickens the green chili.
This pork green chili recipe is good in the fridge for ~ 5 days in an airtight container. Freeze leftover green chili for up to six months.
Pork Green Chili Vs. Pork Green Chile Vs. Pork Chile Verde
Is chili spelled with an i or an e? It can be spelled either way. Traditionally, the Spanish spelling chile is more authentic.
Chili is the American and British spelling. Thus, both spellings have the same meaning.
Conversely, chile verde, which is also a Mexican stew, is made with green chiles and tomatillos. The Spanish word Verde literally translates into green in English.
Serve Pork Green Chili Stew With Garnishes:
-Tortillas for dipping
-Sour cream
-Diced avocado
-Thin sliced radishes
-Sliced green onions
-Cilantro
-Your favorite cheese: cheddar, colby jack, Asadero (melty Mexican cheese), Cotija cheese (crumbly and salty Mexican cheese)
This pork green chile recipe is an amazing addition to nacho or taco night. Keep it as a side dip or pour it directly over the nachos.
Green chile is also fantastic smothered over burritios, eggs, beans, and /or rice.
What Kind Of Pork Is Used For Green Chili Stew?
This green chile recipe uses diced boneless or bone in pork chops. Having said that, diced pork loin can also be used.
Wanna make pork green chili uber rich and thick? Try using boneless pork shoulder.
Pork shoulder will need to cook ~ 1 ½ hours longer, because it needs time to break down to become tender. Throw the whole piece of shoulder or large chunks into the stew, and shred it with a fork when tender.
Use pork chops or pork loin for a lower calorie, lower fat, and lighter pork green chile.
What Kind Of Green Chiles To Use For Pork Green Chiles
My mom uses canned whole green chiles (preferably Hatch brand, which she diced). Having said that, fresh roasted green chiles or pre-diced canned green chiles also work.
Canned green chiles come in mild, medium, hot. Pick your favorite spice level.
Having said that, the brands: Hatch, El Paso, and Ortega are the green chile brands that are most readily available in grocery stores nationwide.
Like spicy pork green chili? Use more jalapeños.
How Do You Thicken Pork Green Chili Stew?
Cornstarch lightens the color of the pork green chili, but more importantly, it also thickens it.
Cornstarch will clump if added directly to the stew. It needs to be mixed with a little bit of liquid and then slowly added to the pot of simmering green chili.
Making A Cornstarch Slurry For Pork Green Chili
Mix the cornstarch with a couple tablespoons of cold water. Usually, a cornstarch slurry is equal parts cornstarch powder to liquid. For example, mix 1 tablespoon cornstarch with 1 tablespoon water. Having said that, add a little more liquid if it's hard to mix.
Lastly, add the cornstarch slurry to the boiling stew, but turn it down promptly to a simmer or just turn the heat off and let it thicken for at least 15 minutes before eating.
Pork green chili will continue to thicken as it cools and will be even thicker the next day. Add a little chicken broth if the cornstarch mixture made the stew too thick.
Serves 7
Ingredients:
-2 lb pork chop or loin; cubed & lightly salted and peppered- bones reserved if applicable
-2 tsp vegetable oil
-1 cup onions, diced
-2 teaspoons garlic, minced
-1 lb canned roasted green chiles, diced
-28 ounces canned diced tomatoes
-½ tsp salt
-1 ½ tsp dried oregano
-2 tsp jalapeno, minced
-5 + cups chicken broth
-3 Tbsp cornstarch
-3 Tbsp water
-6 tortillas - flour or corn
-cheddar cheese - (optional - as garnish)
-sour cream - (optional - as garnish)
Instructions:
-Bring a large pot to medium high heat and add oil to lightly coat the bottom. Add pork and onion and cook ~ 4-5 minutes.
-Add garlic and cook until fragrant (~ 1-2 minutes). Stir in jalapeno and oregano.
-Add chiles, tomatoes, salt, pork bones if applicable, and chicken broth.
-Cover, Bring to a boil, and then reduce heat to a simmer. Cook for ~ 30 minutes.
-Mix 3 tablespoon cornstarch with 3 tablespoon of cold water to make a slurry (look for a thin glue like consistency).
-Add the slurry to simmering pot of pork green chile. The cornstarch will thicken it up.
-Remove from heat and sit for 15 minutes uncovered.
-Warm up tortillas on both sides (1 at a time) in a medium high pan until they are warm, soft, and pliable (~1 minute per side).
-Serve pork green chile with warm tortillas, cheese, sour cream and add salt to taste.
Happy Eating!
Beckie
How to Make Chile Verde con Cerdo with Julia Collin Davison
Host Julia Collin Davison makes a foolproof recipe for Chile Verde con Cerdo (Green Chili with Pork).
Get the recipe for Chile Verde con Cerdo (Green Chili with Pork):
Buy our winning chef's knife:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: