Pork Green Chili Crock Pot Food

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 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.

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.

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.

ANDY'S SPICY GREEN CHILE PORK

Steps:

• Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker.
• Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired.
• Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

CROCK POT GREEN CHILE PORK

Steps:

• Brown pork cubes in oil.
• Add onions and cook until they are tender.
• Place pork and onions in crockpot, and add remaining ingredients.
• Cook on low until pork is tender, about 8 hours.
• With a large spoon, stir the mix, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot.

GREEN AND WHITE CROCK POT CHILI

Steps:

• Rinse roast and place in crock pot.
• Season (I just sprinkled mine with some Lawry's and pepper).
• Add a cup of water, add onion.
• Cook covered on high for 3-4 hours or until fork tender.
• Pour off excess liquid and shred roast with a fork.
• Add beans and salsa. I used a small roast and just one can of beans and one jar of salsa - the quantities can be doubled or tripled depending on the size of your crew.
• Cover and let the flavors meld for an hour.
• Serve with a dollop of sour cream and chive sprinkles (adding even more green and whiteness).

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.

PORK GREEN CHILE

Steps:

• Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
• Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
• Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

CROCK POT CHILI PORK CHOPS.....A MUST TRY!

Steps:

• Cook onions in oil until lightly brown.
• Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper.
• Cover and simmer the sauce for 10 minutes.
• Arrange pork chops in crock pot, pour sauce over the chops.
• Cover and cook on LOW HEAT for 6-7 hours.
• I find that the longer you cook them, the more tender they are.
• I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes(yummy!).

GREEN CHILE SHREDDED PORK

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.