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 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 CHILE VERDE
Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.
Provided by falconemomma
Categories World Cuisine Recipes Latin American Mexican
Time 8h20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 12.1 g, Cholesterol 64 mg, Fat 12.4 g, Fiber 1 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 765.2 mg, Sugar 6.3 g
PORK CHILE VERDE STEW, SLOW COOKER
Steps:
- Spread seasoned flour in shallow bowl. Dredge pork cubes. Heat olive oil in large skillet, Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork. Cook and stir until pork is browned on all sides, 5 to 7 minutes. Transfer pork and onion mixture to a slow cooker. Stir in puréed tomatillos or salsa Verde, diced tomatoes, and green chilies, garlic, oregano, cumin, and coriander. Cook on low for six hours. Serve with warm flour tortillas.
AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)
This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.
Provided by Johnney
Categories Stew
Time 2h
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot over high heat sear the pork in the vegetable oil until browned.
- Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
- Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
- Add the cumin, then stir in pork and chicken stock.
- Simmer for 1/2 hour.
- Add in poblanos, jalapenos and bell peppers.
- Puree the tomatillos and cilantro in a blender, and add them to the pot.
- Cook for an additional 30 to 45 minutes.
- Serve with Mexican/Spanish rice and refried beans.
Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8
TOMATILLO PORK CHILI VERDE STEW (CROCK POT OR SLOW COOKER)
Make and share this Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker) recipe from Food.com.
Provided by Cake Baker
Categories Stew
Time 6h20m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove excess fat from the pork loin. Cut into 1" squares.
- Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno.
- Add all ingredients into a in a 4 quart crockpot. Stir well.
- Cook on low 6-8 hours or on high 3-4 hours.
- If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.
Nutrition Facts : Calories 456, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.7, Sodium 459.9, Carbohydrate 26.1, Fiber 6.6, Sugar 6.6, Protein 37.2
LOW & SLOW PORK VERDE
My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
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SLOW COOKER CHILE VERDE - THE MAGICAL SLOW COOKER
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Ratings 111Calories 218 per servingCategory Main Course
- 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.
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- Broil the pork. Arrange a rack in the upper third of the oven and heat the broiler to high. Place the pork on a rimmed baking sheet and season with 1 teaspoon of the salt. Broil until lightly browned, about 2 minutes. Flip the pork and broil for 2 minutes more. Transfer the meat to a 6-quart or larger slow cooker.
- Char the vegetables. Arrange the tomatillos, jalapeños, poblanos, and onion skin-side up in a single layer on the same baking sheet. Use the heel of your hand to flatten the jalapeños and poblanos slightly. The vegetables can touch, but should not overlap. You may need to broil in two batches. Broil until slightly charred, 2 to 4 minutes.
- Steam the peppers. Use tongs to transfer the jalapeños and poblanos to a medium bowl. Cover tightly with plastic wrap or aluminum foil. Let sit to ‘steam’ for 10 minutes. Once cool enough to handle, peel off and discard the skin. Transfer the peeled peppers and any accumulated liquid to the slow cooker.
- Add charred vegetables, broth, and seasonings to slow cooker and slow-cook. Add the charred onion, tomatillos, and any accumulated liquid to the slow cooker. Add the garlic, broth, cilantro, oregano, and remaining 1 teaspoon salt. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.
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