Crock Pot Chilie Verde Recipes

Steps:

• Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
• Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
• Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
• Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
• Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
• Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Steps:

• Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
• Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Steps:

• Cut pork in 1/2 inch cubes.
• Dredge pork in flour.
• Heat shortening in fry pan, brown pork well.
• Add onion and garlic, cook until soft.
• Put pork mixture, tomatoes, chiles, oregano, salt and water in crock pot.
• Cook on high for 4-6 hours, or until pork will break apart with a fork.
• Serve in bowls with grated cheddar or Jack cheese on top, or wrap 1/2 Cup with cheese and refried beans in a 10" flour tortilla.

Steps:

• Turn the crock pot on to high while you chop the onions and slice the garlic.
• Dump everything in the pot; cut the meat into 2-3 pieces so the sauce covers everything.
• Cover and cook on high for 5-6 hours.
• Degrease the sauce.
• Shred the meat.
• Serve with chopped avocado and a dollop of sour cream, if you like.

Steps:

• Place onions and chilies in crock pot. Remove netting from pork roast and place on top. Stir together salsa, cumin, garlic and lime juice. Pour over roast and cook on low for 8-9 hours.
• Remove meat to cutting board, add cilantro to liquid in crock pot.
• Shred meat with two forks and return liquid and stir well.

Steps:

• Toss everything but the rice into the crock pot. You can use fresh chicken breasts, but frozen are easier to keep stocked.
• Cook on low 8 hours or high for 4.
• Quickly shred chicken with two forks (or don't.) Serve over rice.

Steps:

• Mix the black pepper, garlic powder, onion powder, salt, oregano and cumin together in a bowl. Put the seasoning mix in a large re-sealable plastic bag. Add the pork and shake until well coated.
• Add the meat to the crock pot.
• Mix the boullion, beer (I just drink what is left!), green enchilada sauce, tomatoes and salsa verde together well in a large bowl. Pour over meat.
• Cover and and cook on high for 8 hours.
• Serve with chunks of pork wrapped in flour tortillas and smothered with sauce. Or over rice with corn or flour tortillas on the side.

Steps:

• Put pork roast in crock pot.
• Blend the remaining ingredients together in a bowl and pour over pork roast.
• Cook on low for 8 hours or on high for 6 hours.
• When the roast is done it will be tender and shred easily.
• Serve in tortillas with your favorite taco ingredients.