SLOW COOKER PORK CHILI VERDE
Make and share this Slow Cooker Pork Chili Verde recipe from Food.com.
Provided by invictus
Categories Pork
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 810.4, Fat 55.9, SaturatedFat 17.6, Cholesterol 161.2, Sodium 1249.8, Carbohydrate 32.6, Fiber 2.1, Sugar 10.4, Protein 41.8
SLOW COOKER CHILE VERDE
Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.
Provided by falconemomma
Categories World Cuisine Recipes Latin American Mexican
Time 8h20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 12.1 g, Cholesterol 64 mg, Fat 12.4 g, Fiber 1 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 765.2 mg, Sugar 6.3 g
SLOW COOKER PORK CHILE VERDE
I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.
Provided by Squirrel Beebz
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 7h45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g
SLOW COOKER PORK CHILI VERDE
Dishes made with larger cuts of meat-like the pork loin in this satisfying stew-are ideal for the slow cooker. The gentle heat cooks the meat without drying it out, while supporting ingredients like onion and chiles turn meltingly tender. If you can't find fresh tomatillos, drained canned tomatillos are fine to substitute here instead. You can use up any leftovers of this dish in burritos and tacos.
Categories Dinner,Lunch
Time 5h
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine cumin, coriander, salt, pepper, and oregano; rub all over pork loin. Heat oil in a large skillet over medium-high heat; sear pork on all sides, about 2 minutes per side. In a small bowl, combine the coriander, cumin, salt, black pepper, and oregano and rub all over the pork. In a 12-inch skillet, heat the oil over medium-high. Sear the pork on all sides until browned all over, about 2 minutes per side.
- Transfer the pork to a 5- to 6-quart slow cooker. Add the tomatillos, onion, chiles, garlic, and jalapeño. Cover and cook until the pork is tender, 4 hours on High or 8 hours on Low.
- Using 2 forks, shred the pork in the slow cooker. Stir in the beans and corn. Cover and keep warm for 20 to 30 minutes or until ready to serve.
- Divide the chili among 8 bowls. Top each with 2 tbsp cabbage, 1 tbsp cilantro, 1 tbsp queso fresco, and a few radish slices.
- Serving size: 1 cup chili with 1/4 cup garnish
Nutrition Facts : Calories 82 kcal
PORK CHILE VERDE
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.
Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
LOW & SLOW PORK VERDE
My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
SLOW COOKER CHILE VERDE PORK ROAST RECIPE
We love the chile verde pork in tacos, but it also tastes great on a salad, with tortilla chips, wrapped in a burrito, or even eaten as is!
Provided by Camille Beckstrand
Categories Main Course
Time 8h10m
Number Of Ingredients 10
Steps:
- Spray your slow cooker with non-stick cooking spray.
- Place your roast in the slow cooker. Add all other ingredients (I just dump them in right on top of the roast).
- Cook on low for 8-10 hours.
- Once finished, shred the roast with two forks (it will literally fall apart).
- Serve on flour tortillas for tacos and add desired toppings.
Nutrition Facts : Calories 315 kcal, Carbohydrate 11 g, Protein 43 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 119 mg, Sodium 646 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
TOMATILLO PORK CHILI VERDE STEW (CROCK POT OR SLOW COOKER)
Make and share this Tomatillo Pork Chili Verde Stew (Crock Pot or Slow Cooker) recipe from Food.com.
Provided by Cake Baker
Categories Stew
Time 6h20m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Remove excess fat from the pork loin. Cut into 1" squares.
- Wash and quarter tomatillos. Puree in blender with the cilantro and jalapeno.
- Add all ingredients into a in a 4 quart crockpot. Stir well.
- Cook on low 6-8 hours or on high 3-4 hours.
- If a thicker sauce is desired, make a cornstarch slurry with 2 T. water and 2 t. cornstarch. Add 1/2 hour before serving. If a thinner sauce is desired, add chicken broth.
Nutrition Facts : Calories 456, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.7, Sodium 459.9, Carbohydrate 26.1, Fiber 6.6, Sugar 6.6, Protein 37.2
SLOW COOKER PORK CHILI VERDE
Steps:
- Season pork with salt and pepper. Sear in a pan over medium high. Be sure to sear all sides. Transfer pork into slow cooker. Pour jar of green chili salsa verde over top and cover. Cook for up to 8 hours on low or 5-6 hours on high. Shred meat with two forks in the slow cooker and serve with tongs. Add toppings. This is also great as left overs. Enjoy!
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