SLOW COOKER CHILE VERDE RECIPE
Tender pork cooked in a green chile and tomatillo sauce.
Provided by Sarah Olson
Categories Main Course
Time 9h30m
Number Of Ingredients 15
Steps:
- 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.
- Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
- Serve over tortillas with desired toppings, enjoy!
Nutrition Facts : Calories 218 kcal, Carbohydrate 6 g, Protein 23 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 75 mg, Sodium 278 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 GREEN CHILE PORK LOIN
Pork loin cooked in the slow cooker with green enchilada sauce, cream cheese, green bell peppers, onion, and mushrooms. The pork is wonderful sliced or cubed.
Provided by Sarah Olson
Categories Main Course
Time 6h10m
Number Of Ingredients 10
Steps:
- Sprinkle the pork loin on both sides with the salt, pepper and garlic powder.
- Heat a large skillet over medium-high heat. Add the cooking oil
- Brown the roast on both sides, no need to cook through.
- Add the roast to the slow cooker, pour over the enchilada sauce. Add the onion, mushroom and bell pepper. Place the cream cheese last, on top of roast.
- Cook on LOW for 5-6 hours or HIGH for 4 hours.
- Remove pork on to a cutting board, let it rest while you whisk the sauce.
- Whisk the sauce together to blend in cream cheese in the slow cooker.
- Slice pork or cut into cubes. Add the pork back into the slow cooker to keep warm until ready to serve.
- Serve the pork with a generous amount of sauce.
- Serve with rice and beans or in a burrito.
Nutrition Facts : Calories 413 kcal, Carbohydrate 14 g, Protein 43 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 136 mg, Sodium 1326 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 9 g, ServingSize 1 serving
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- Cut the pork shoulder into 1-inch cubes, trimming any excess fat, then toss with the flour, salt, and pepper. Heat 2 tablespoons of oil in a skillet and brown the pork on all sides, then transfer to a slow cooker. You may need to work in batches and add a bit more oil until all of the pork is browned.
- In the same skillet, saute the onion, peppers, garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes. Add 1/2 cup of broth and scrape up any fond (the browned bits on the bottom of the pan) and transfer everything to the slow cooker with the pork.
- In a blender, combine 1/2 the chopped tomatillos with 1/2 of the diced green chilies and the cilantro, then process until smooth. Add 1/2 cup of the chicken broth if necessary.
- Pour the blended tomatillos into the crockpot and add all remaining ingredients except for the cornstarch and water. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the pork is tender.
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