Crock Pot Green Chili Food

CROCK POT GREEN CHILE PINTO BEANS RECIPE

Steps:

• Add all of the ingredients except for the cheese to a large crock pot.
• Cook on high for 8-9 hours. The beans should be nice and tender. Serve with crumbled cotija cheese (optional).

CROCK POT GREEN CHILI STEW RECIPE

Steps:

• In a large bag coat the pork chops with the flour.
• Place at the bottom of the crock pot.
• Season with salt, pepper, minced garlic.
• Place the onion and potatoes on top.
• Pour the salsa verde over the potatoes and pork.
• Pour chicken broth on top.
• Cover and cook on low for 6-8 hours, until potatoes and pork is tender.
• Top with cilantro and serve with warm flour tortillas

SLOW COOKER CHILE VERDE (GREEN CHILE)

Steps:

• Spread flour into a shallow bowl. Dredge pork cubes in flour to coat.
• Heat olive oil in a large Dutch oven over medium heat. Cook and stir onion in hot oil until fragrant, 3 to 5 minutes. Add pork; cook and stir until pork is browned on all sides, 5 to 7 minutes.
• Transfer pork-and-onion mixture to a slow cooker. Stir salsa verde, diced tomatoes with green chile peppers, diced jalapeno peppers, diced green chiles, garlic, oregano, and cumin into the pork mixture.
• Cook on Low for 6 hours.

SLOW-COOKED CHILI

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

SLOW-COOKER PORK AND GREEN CHILE STEW

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.

GREEN CHILE CHICKEN CHILI

Steps:

• Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.

SLOW COOKER PORK GREEN CHILI

Steps:

• Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low heat.
• Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat in to coat completely.
• Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in the hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
• Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
• Combine tomatillos, 1/2 the cilantro, jalapeno pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
• Cover and cook on Low for 8 hours.
• Remove pork from slow cooker and shred using 2 forks. Return meat to slow cooker. Season with additional salt and pepper.
• Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

SLOW-COOKER GREEN CHICKEN CHILI

Steps:

• Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
• Do Ahead
• Chili can be made 3 days ahead; cover and chill.

CROCK POT GREEN TURKEY CHILI

Steps:

• Put turkey thighs on top of onion in a 3 1/2 quart or larger crock pot. Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a medium bowl, pour over top.
• Cover and cook on low 8 to 10 hours until meat is tender. Remove turkey to a cutting board. Cut into bite size pieces, discard bones.
• Return meet to cooker, stir in cilantro.

SLOW COOKER PORK CHILE VERDE

Steps:

• Preheat the oven to 450 degrees F.
• Spray a sheet pan with cooking spray and place the tomatillos, quartered onion, and garlic cloves on the sheet pan. If using a jalapeño, add it with the other veggies.
• Roast the vegetables for 20 minutes flipping them at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
• Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the sheet pan to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until ready to use.
• Cut the pork roast into 1/2-inch by 1-inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
• Place a large skillet over medium-high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.
• Add all of the cooked pork and any bits and juice to the slow cooker. Pour all of the salsa verde on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.
• Serve warm with tortillas or use as sauce for enchiladas.

SLOW COOKER PORK AND GREEN CHILE STEW

Steps:

• Cut pork into 2-inch pieces. Season with salt and pepper.
• Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 - 4 minutes total.
• Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
• Add browned pork to the crock pot, along with the remaining ingredients.
• Cook on LOW for 6 to 8 hours or HIGH for 4 hours.
• When done, adjust salt and pepper to taste if needed.

CROCK POT GREEN CHILE

Steps:

• Clean and peel all the vegetables.
• Chop and dice vegetables to taste. I find the smaller (minced) the pieces the better.
• Brown the ground Pork.
• Add all spices in a bowl and mix.
• Combine all Ingredients in a 6qt crock pot.
• Cook for 6-8 hours.

CROCK POT GREEN CHILI

Steps:

• 1. add about half a can of beef broth into crock pot with the bouillon cubes.
• 2. Add drained tomatoes and green chilis that have been drained and rough chopped.
• 3. Add chopped onion, garlic, oregano and beef. Stir well, cover and cook for 8 hours on low. You can also cook on high for 4 hours but I think the flavor is better on low heat.
• 4. This makes liquid as it cooks so don't be tempted to add additional, especially if you are going to roll into burritos. If you like it spicy use the seeds from the green chilis.