| Slow Cooker Chile Verde
Mexican
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| Chile Verde is a perfect slow cooker recipe, because the longer it simmers, the better the flavors. It doesn’t matter if your pork is boneless or bone-in. For variety, you can substitute chicken thighs or leg quarters for the pork. |
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| Ingredients |
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2 tablespoons vegetable oil
1 pork shoulder roast (3 to 4 pounds)
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup chopped onion
2 cups diced tomatoes
2 cups prepared salsa verde (we like Herdez brand)
1 chopped jalapeno pepper
2 teaspoons chile powder
1 teaspoon ground cumin
1/4 cup chopped cilantro
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Steps
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| 1 | Heat oil in a large frying over medium-high heat. |
| | 2 | Sprinkle salt and pepper over both sides of pork, then place pork in hot oil. Brown both sides, then remove from pan and place in slow cooker. |
| | 3 | Add onions to pan and sauté until just beginning to soften, scraping up any brown bits from bottom of pan. Pour onions into slow cooker. |
| | 4 | Add the rest of the ingredients except the cilantro to the slow cooker. Cook on low for 6 hours. |
| | 5 | At the end of cooking, the meat will be falling apart. Stir, taste and adjust seasoning. |
| | 6 | Serve with warm corn tortillas and steamed rice. |
| | 7 | Garnish with chopped cilantro. |
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| Yield |
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original recipe yield: 8 Servings
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