Crock Pot Chile Verde Stew Caldillo Recipes

CROCK POT CHILE VERDE STEW (CALDILLO)

Steps:

• Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot.
• I prefer to use Yukon Gold potatoes, washed and skin left on.
• Stir to thoroughly combine the ingredients.
• Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender.
• Add chopped cilantro, and if more heat is desired, the jalapeno peppers.
• Continue cooking an additional 30 minutes to 1 hour.
• Serve hot with tortillas of your choice.
• This is wonderful warmed over the next day.

CROCK POT CHILE VERDE

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.

SLOW COOKER CHILE VERDE

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.

CALDILLO

Steps:

• Brown beef and saute onions in bacon grease.
• Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture.
• Simmer over low heat until meat is tender.
• Add cubed potatoes during the last 30 minutes of cooking.
• This freezes well before the potatoes are added.
• This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread.
• It makes one gallon of stew.

CALDILLO -- SOUTH OF THE BORDER STEW

Steps:

• Sauté the beef and onions in the bacon drippings.
• Add tomatoes, sliced green chilies, stocks and seasonings.
• Cook over low heat until meat is tender (about two hours).
• Add cubed potatoes and carrots during last 30 minutes.

SUPER-EASY CROCK POT CHILE VERDE

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.