Slow Cooker Pork Chili Verde Recipes

SLOW COOKER PORK CHILI VERDE

Steps:

• Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.
• Cut pork tenderloin into 2 or 3 large chunks and season generously with salt and pepper.
• Place pork in hot oil and sear on all sides until well browned. Remove pork and place in slow cooker.
• Add onion, Anaheim pepper and garlic to the skillet (adding more olive oil if necessary) and cook for 3-5 minutes, stirring to remove any browned bits from the bottom of the pan.
• Add pepper and onion mixture to the slow cooker with the pork.
• Cover with chicken broth and cook on high for 3-4 hours, or until pork is tender.
• Meanwhile, puree the 2 cans of green chilies, with juice, in a food processor or blender (you may have to puree one can at a time).
• Stir the flour, green enchilada sauce, Tabasco, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, cumin and oregano into to the pureed chilies. Cover and refrigerate until ready to use.
• Remove pork from slow cooker and shred. Return to slow cooker, along with pureed pepper mixture and cilantro.
• Cook on low for another 3-5 hours. Serve with sour cream, shredded cheese and tortillas.

SLOW COOKER PORK CHILI VERDE

Steps:

• In a medium sized skillet, add olive oil and heat over medium high heat. Brown the sides of the pork and add them to the slow cooker.
• In a food processor add the tomatillos and blend until smooth. Add it to the slow cooker alone with chopped onion, garlic, green enchilada sauce, salsa verde, green chilies, cumin, dried oregano, and salt.
• Cook on low for 6 hours or on high for 4. An hour before serving, take out 1 cup of juice from slow cooker and whisk it with the cornstarch. Add it back to the slow cooker and allow to thicken and cook for about 1 more hour.

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.

SLOW COOKER PORK CHILI 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, 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.

LOW & SLOW PORK VERDE

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.