Crock Pot Chili Verde Recipe Tomatillos Recipe For Deviled

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SLOW COOKER CHILE VERDE RECIPE



Slow Cooker Chile Verde Recipe image

Tender pork cooked in a green chile and tomatillo sauce.

Provided by Sarah Olson

Categories     Main Course

Time 9h30m

Number Of Ingredients 15

3 lbs. pork shoulder, (trimed and cubed)
2 Tbsp. cooking oil ((approximate amount))
2 Tbsp. all purpose flour
2 poblano peppers
2 Anaheim peppers
2 jalapenos
4 garlic cloves
6 tomatillos, (husks removed)
1 large white onion, (peeled and quartered)
1 bunch cilantro, (bulk of stems removed)
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
1 cup chicken broth

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 CHILE VERDE



Slow Cooker Chile Verde image

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

3 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

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

TOMATILLO PORK CHILI VERDE STEW (CROCK POT OR SLOW COOKER)



Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker) image

Make and share this Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker) recipe from Food.com.

Provided by Cake Baker

Categories     Stew

Time 6h20m

Yield 1 1/4 cups, 6 serving(s)

Number Of Ingredients 13

2 lbs pork loin
1 1/2 lbs tomatillos, husks removed
1/2 bunch cilantro, chopped
1 jalapeno, seeded and minced
2 medium poblano chiles, seeded and chopped
1 bell pepper, seeded and chopped
1 (15 ounce) can white beans, rinsed and drained
1/2 large onion, diced
2 teaspoons garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon dried oregano

Steps:

  • Remove excess fat from the pork loin. Cut into 1" squares.
  • Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno.
  • Add all ingredients into a in a 4 quart crockpot. Stir well.
  • Cook on low 6-8 hours or on high 3-4 hours.
  • If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.

Nutrition Facts : Calories 456, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.7, Sodium 459.9, Carbohydrate 26.1, Fiber 6.6, Sugar 6.6, Protein 37.2

SUPER-EASY CROCK POT CHILE VERDE



Super-Easy Crock Pot Chile Verde image

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

2 -3 lbs boneless pork shoulder
1 (28 ounce) can green enchilada sauce
1 onion, chopped
1 teaspoon lemon pepper
6 garlic cloves, sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
sliced pickled jalapeno pepper

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 PORK CHILE VERDE



Slow Cooker Pork Chile Verde image

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

1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
salt to taste
1 tablespoon ground black pepper
3 tablespoons olive oil, divided, or more as needed
1 large sweet onion, chopped
1 large Anaheim chile pepper, chopped
2 cloves garlic, chopped, or more to taste
2 (15 ounce) cans chicken broth
12 large whole Anaheim chile peppers
1 (15 ounce) can green enchilada sauce
¾ cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon chili powder

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

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