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
SUPER-EASY CROCK POT CHILE VERDE
Ridiculously simple. Very tasty. This is on the mild side because Mr. Wonderful likes his food a bit tame. You can easily add jalapenos to turn up the heat.
Provided by One Happy Woman
Categories Pork
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 429.5, Fat 30.7, SaturatedFat 10.6, Cholesterol 107.5, Sodium 931.6, Carbohydrate 11.2, Fiber 0.5, Sugar 9.1, Protein 25.7
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
CHILI VERDE PORK IN A CROCK POT
Low Carb, and perfect for the summer. I hate using my oven in the summer. The kids love this recipe too. I also use chicken.
Provided by Janneke anne
Categories Very Low Carbs
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown pork in 1 1/2TB oil. Season it with salt and pepper to taste, then transfer to the slow cooker. Add remaining oil skillet and saute onion, garlic, bell pepper, and jalapeno till the onion is trranslucent. Place the saute veggies on top of pork, then add green sauce and broth. Cover and cook on low heat for about 6 hours, or until the pork is tender. Remove pork and let it rest for about 5 minutes before slicing.
CROCK POT CHILE VERDE STEW (CALDILLO)
I love this recipe. It is easy to put together and cooks while you are away. This recipe is a combination of several recipes I have used over the years. Serve this with either flour or corn tortillas for a wonderful meal. The heat depends on the heat of the chiles. I use long green mild chiles from Hatch, NM.
Provided by PaulaG
Categories Stew
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 15
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.
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CROCK POT CHILE VERDE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
5/5 (2)Total Time 6 hrs 15 minsCategory Main CourseCalories 285 per serving
- Add 2 tablespoons vegetable oil to a large sauté pan and place over MEDIUM-HIGH heat. Add the chopped pork and season with salt and pepper. Cook and stir until lightly browned. Add the dried minced onion and cook and stir for another minute or two. Transfer the pork to the slow cooker.
- Add the remaining vegetable oil to the same sauté pan and place it over MEDIUM heat. Add the onions, celery, garlic, and jalapeno. Cook and stir for two to three minutes, until the vegetables have softened a bit. Transfer the vegetables to the slow cooker with the browned pork.
- Add the green salsa, green enchilada sauce, diced tomatoes, and chicken broth and stir to combine. Place the lid on the slow cooker and cook on HIGH for one hour. Turn to LOW and cook for an additional 5 to 6 hours or until the pork is fork tender.
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