SLOW-COOKED PORK VERDE
Comforting and hearty, our favorite midweek entree is perfect cool weather fare. Serve with French bread and a green salad for a well-rounded supper. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Add the beans, enchilada sauce and cilantro. Cover and cook on low until tender, 6-8 hours. Remove roast to a serving platter; keep warm., Skim fat from cooking juices. Transfer the cooking liquid, carrots and beans to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat and rice.
Nutrition Facts : Calories 346 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 384mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
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 POSOLE VERDE
Enjoy this flavorful Mexican dinner that features pork, tomatillos and hominy - a slow cooked recipe made using Old El Paso® green chiles.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 8
Number Of Ingredients 16
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle pork with 1 teaspoon of the cumin, the salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add half of the pork; cook about 6 minutes, stirring occasionally, until browned on all sides. Remove pork with slotted spoon; place in slow cooker. Repeat with remaining pork. Add broth to skillet; cook 1 minute, scraping to loosen brown particles. Pour into slow cooker.
- Place tomatillos in food processor. Cover; process until smooth. Add to slow cooker. Stir in onions, garlic, green chiles, sugar and remaining 1 teaspoon cumin. Cover; cook on Low heat setting 6 hours. Stir hominy into slow cooker. Cover; cook 1 hour longer. Garnish individual servings with sour cream, cilantro, jalapeños and radishes.
Nutrition Facts : Calories 370, Carbohydrate 38 g, Fat 1, Fiber 6 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 740 mg
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.
SLOW COOKER PORK CHILI VERDE
Make and share this Slow Cooker Pork Chili Verde recipe from Food.com.
Provided by invictus
Categories Pork
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
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, and jalapeno peppers.
- Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
- Serve in tortillas with cheese, sour cream, and salsa.
Nutrition Facts : Calories 810.4, Fat 55.9, SaturatedFat 17.6, Cholesterol 161.2, Sodium 1249.8, Carbohydrate 32.6, Fiber 2.1, Sugar 10.4, Protein 41.8
PORK CHILE VERDE
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
- Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
- Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
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
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