Slow Cooker Guisado Verde Food

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.

CROCK POT 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 the crock pot.
• In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the crock pot along with skillet juices.
• Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the crock pot. Season with oregano, salt and pepper. Pour in 1 quart of water or enough to cover all ingredients.
• Cover and cook on high for 6-7 hours.
• Remove pork from crock pot and shred with a fork. Return shredded pork to the crock pot.
• Spoon the crock pot mixture into bowls and top with cheese, sour cream and tortilla strips to serve.

CHIVO GUISADO

Steps:

• For the goat: Toss the goat in a large mixing bowl with the lime juice and white vinegar then rinse the meat to remove the juice and vinegar. Toss the goat with the chicken bouillon powder and half the Sofrito (see recipe below), cover and refrigerate overnight.
• The next day, heat the oil in a slow cooker insert over medium-high (see Cook's Note), add the goat and sear, turning as needed, until browned, about 10 minutes. Add 6 cups of water, the tomato paste, sazon, and the remaining sofrito. Set the slow cooker to low and cook until the goat is fork tender, about 1 hour.
• For the Haitian Djon Djon: Soak the Djon Djon mushroom in 6 cups of water for 20 minutes. Strain, reserving the water and set aside.
• Heat the oil in a large saucepan over medium-high heat, add all the Epis (about 3 cups; see recipe below) and fry, stirring for 5 minutes. Add the reserved Djon Djon water and green peas and bring to a rolling boil. Lower to medium heat, add the rice, vegetable bouillon and scotch bonnet and cook for 20 minutes. Cover the pot, turn the heat down to low. Cook until the rice is tender and the liquid has been absorbed, about 10 minutes more.
• Serve the goat with the rice.
• Blend the water, culantro, garlic, bell pepper and onion until smooth. Refrigerate for up to 3 days.
• Blend the water, culantro, garlic, cloves, bell pepper and onion until smooth. Refrigerate for up to 3 days.

PUERCO CON CHILE VERDE

Steps:

• In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
• In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
• In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

EASY SLOW COOKER CARNE GUISADA

Steps:

• Combine beef, potatoes, onion, peppers, and garlic in a large bowl.
• In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water.
• Cook on Low until the beef is tender, 6 to 8 hours.