Heathers Crock Pot Tomatillos Recipes

EASY SLOW COOKER TOMATILLO PORK

Steps:

• Place pork butt in slow cooker. Cover the pork with all the ingredients EXCEPT the lime and optional accompaniments. Place lid on top of slow cooker and cook on high for 6 hours or low for 8 hours.
• Remove pork from slow cooker and shred into smaller pieces with two forks. Place the shredded pork back in slow cooker with the leftover sauce and sprinkle with the fresh lime juice. Stir well. Serve with optional accompaniments, if desired.

HEATHER'S CROCK POT TOMATILLOS

Steps:

• Add all of the ingredients (other than the meat) to your slow-cooker. No need to stir. If you're not adding meat, turn on high 4 hours. Serve as a taco filling, or mix with cooked sweet corn kernels as a thick soup.
• If using chicken breasts, nestle those on top and turn it on to high for 5-6 hours. Remove the chicken and shred it, and either mix it back into the tomatillo mixture or serve separately, reducing the sauce for a while first.
• If using pork, trim off any excess fat ribbons first and then salt and pepper and sear it over high heat in some oil, 4 minutes per side. Rest it on top of the other ingredients and turn the cooker on to high for 5-6 hours. Pork is done when it shreds easily. Same as with the chicken, remove it to shred and serve separately with the sauce on top (reduce the sauce for a few minutes first), or mix the shredded meat back into the pot and serve all together.

SLOW COOKER GUISADO VERDE

Steps:

• Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
• In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
• Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
• Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.