Crock Pot Pork Chile Verde Food

SLOW COOKER PORK CHILE VERDE

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.

SLOW COOKER PORK CHILI VERDE

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, and jalapeno peppers.
• Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
• Serve in tortillas with cheese, sour cream, and salsa.

CROCK POT PORK CHILE VERDE

Steps:

• Pour half of the jar of Salsa Verde into the bottom of a 6 quart slow cooker.
• Place pork steaks into the crock pot and top with peppers, bacon, butter and green chilies.
• Add spices and seasonings and top with remaining Salsa Verde.
• Cook on high for 4 hours.
• Shred pork with two forks- removing any bones and stir back into stew with 1 cup of sour cream.
• Serve as a stew in a bowl topped with garnish or serve with a slotted spoon into tortillas and top with garnish

PORK CHILE VERDE

Steps:

• Spray crock pot with nonstick spray and put place pork loin in it. Rub loin with salt and pepper. Cook on high for about 3-4 hours or until the internal temperature reads 145 degrees.
• During the last hour of cooking, begin making the chili verde sauce. Remove the tomatillo shells and wash off the tomatillos. Cut them in half horizontally and place on a tin foiled pan with the cut side facing down. Broil them for about 5 minutes. Transfer them to a blender (skin and all), add jalapenos, and blend until mixture is almost smooth.
• When the pork is done, remove from crock pot and place on a plate. Let cool a little bit so that you can touch it when you cut it. Cut into bite size pieces. Place in a deep dish skillet with 3 tbsp olive oil. Add white onion and garlic. When onion turns translucent, pour in the blender mixture. Add in chicken broth. Season with garlic salt and cilantro leaves. Let simmer on low-medium heat covered for about 2 hours. Taste test before serving the pork chile verde to see if it needs more garlic, salt, pepper, etc. Serve over rice.

CHILI VERDE PORK IN A CROCK POT

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.

SLOW COOKER CHILE VERDE

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.

SUPER-EASY CROCK POT CHILE VERDE

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.

PORK CHILE VERDE

Steps:

• Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
• Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
• Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

CHILE VERDE (CHICKEN OR PORK)

Steps:

• Combine all ingredients (except those for serving) and place in a crock pot.
• Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
• At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
• Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).

LOW & SLOW PORK VERDE

Steps:

• Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

EASY PORK CHILE VERDE

Steps:

• Turn on a 4-6 quart crock pot to high heat setting while preparing the ingredients.
• Cut the pork int 1/2" cubes. Peel the papery skins from the tomatillos and cut in half. Mash the garlic. Cut the carrots and potatoes into 1/4" chunks. Halve the onion and cut into 1/4" slices.
• Add the salsa, chilis, pork, tomatillos, garlic, carrots, potato, and onion to the crock pot. Mix thoroughly.
• Cover and reduce heat setting to low. Cook 10 hours without removing the lid.
• Stir in salt and cayenne pepper. Serve with chopped tomatoes, parsley, sour cream, and warm tortillas.