SLOW-COOKER PORK AND GREEN CHILE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
- Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper.
- Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.
SLOW COOKER PORK CHILE VERDE
I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.
Provided by Squirrel Beebz
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 7h45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g
SLOW-COOKER GREEN CHILE PORK TACOS
An authentic filling for tacos, pork tastefully combines with seasoning mix, green chiles and salsa.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 8h25m
Yield 8
Number Of Ingredients 11
Steps:
- In 12-inch skillet, heat oil over medium-high heat. Add pork roast pieces. Cook 6 to 8 minutes, turning occasionally, until well browned on all sides.
- In 3 1/2- to 4-quart slow cooker, place pork. Add water to skillet; cook over medium heat 2 to 3 minutes, scraping up browned bits. Pour over pork. Top pork with taco seasoning mix and chiles.
- Cover and cook on Low heat setting 7 to 8 hours.
- Remove pork from cooker to cutting board. Pull pork into bite-size chunks, using 2 forks. Return pork to juices in cooker.
- Place cheese and salsa in separate serving bowls. On serving platter, arrange cheese, salsa, tomato, cilantro and lime pieces. Warm tortillas as directed on package. Spoon pork onto tortillas, using slotted spoon; top with cheese, tomato, cilantro and salsa. Squeeze lime juice over fillings. Fold tortillas in half over filling.
Nutrition Facts : Calories 580, Carbohydrate 35 g, Cholesterol 135 mg, Fat 2, Fiber 0 g, Protein 47 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 2 g, TransFat 0 g
SLOW-COOKER GREEN CHILE PULLED PORK BURRITOS
Serve Mexican for dinner tonight with this no-fuss burrito recipe! Top Old El Paso® flour tortillas with a spicy green-chile salsa pork filling, made in the slow cooker.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 14
Number Of Ingredients 9
Steps:
- Spray 4- to 5-quart slow cooker with cooking spray. In small bowl, mix chile pepper powder, oil and salt. Rub mixture over pork; place in slow cooker. Sprinkle with poblano chile. Pour salsa over top.
- Cover; cook on Low heat setting 8 to 10 hours.
- Remove pork from slow cooker to cutting board. Shred pork, using 2 forks. Return pork to slow cooker; mix well.
- Using slotted spoon, spoon about 1/2 cup pork mixture onto each warm tortilla; top with about 1 tablespoon each guacamole and sour cream. Fold 1 side of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Nutrition Facts : Calories 280, Carbohydrate 21 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 1 g, TransFat 1 g
GREEN CHILE SHREDDED PORK
Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. -Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.
Nutrition Facts : Calories 559 calories, Fat 15g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 1032mg sodium, Carbohydrate 62g carbohydrate (5g sugars, Fiber 4g fiber), Protein 42g protein.
CROCK POT GREEN CHILE PORK
This is great for a cold day. Sometimes I like to add a little tequila to the crockpot and let the pork cook in it. Delicious!
Provided by gojenni714
Categories One Dish Meal
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown pork cubes in oil.
- Add onions and cook until they are tender.
- Place pork and onions in crockpot, and add remaining ingredients.
- Cook on low until pork is tender, about 8 hours.
- With a large spoon, stir the mix, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot.
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- In the same skillet, saute the onion, peppers, garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes. Add 1/2 cup of broth and scrape up any fond (the browned bits on the bottom of the pan) and transfer everything to the slow cooker with the pork.
- In a blender, combine 1/2 the chopped tomatillos with 1/2 of the diced green chilies and the cilantro, then process until smooth. Add 1/2 cup of the chicken broth if necessary.
- Pour the blended tomatillos into the crockpot and add all remaining ingredients except for the cornstarch and water. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the pork is tender.
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