Slow Cooker Guisado Verde Recipes

Steps:

• Brown beef and potatoes in a large skillet. Add tomatoes, onions and bell peppers and cook until all are fully cooked, about 10 minutes. Add broth, Salsa Verde, tomato sauce, garlic, black pepper and cumin, then add salt to taste. Let simmer for 20 minutes.
• Add tomatillos, onions, serrano and 2 cups water to a saucepot. Bring to a boil and cook until all vegetables are cooked, about 15 minutes. Place mixture in a blender, then add fresh cilantro and salt and blend well.

Steps:

• Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
• Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
• Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.

Steps:

• Combine the chicken thighs, salsa verde, green chiles, chopped garlic, jalapeño, garlic powder, onion powder and cumin in a 6- to 8-quart slow cooker. Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium.) Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours. (If you will be away for 8 hours or more, set the cook time for 4 hours on low and set the slow cooker auto-switch to warm for the remaining time.)
• Use two forks to coarsely shred the chicken. With the heat on low, add the scallions and cilantro, and stir to combine. Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

Steps:

• Heat the oil in a large skillet over medium heat and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to the crock pot.
• In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the crock pot along with skillet juices.
• Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the crock pot. Season with oregano, salt and pepper. Pour in 1 quart of water or enough to cover all ingredients.
• Cover and cook on high for 6-7 hours.
• Remove pork from crock pot and shred with a fork. Return shredded pork to the crock pot.
• Spoon the crock pot mixture into bowls and top with cheese, sour cream and tortilla strips to serve.