New And Improved Crock Pot Pork Chili Verde |
|
 |
Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 10 |
|
This is a new and improved version of my original chile verde recipe. It is more time consuming and has more steps but I think it is well worth it!!! Ingredients:
3 lbs pork shoulder |
28 oz can green tomatillos |
7 oz can of diced green chili's |
10 oz can of diced red tomatoes |
1 tbls cumin |
pinch of salt |
pinch of pepper |
2 chopped cloves of garlic |
1 medium onion |
5 anaheim chiles |
2 jalapeno peppers |
1/2 bottle of mexican beer(i use pacifico or tecate) |
Directions:
1. Clean and de-seed the anaheim and jalapeno chiles. Dry good, rub with a little oil and cook under broiler turning ever few minutes. Chiles will be a little black but not entirely when done. Put Chiles into a ziploc bag for about 10 minutes. Now easily remove the skin and add to crock pot.
2. Chop the garlic and dice and brown the onion in a skillet with a little oil. Put into crock pot.
3. Cut the pork into cubes. Add to skillet and cook until just brown on sides. Put into crock pot.
4. Deglaze pan with beer and pour into crock pot.
5. Chop tomatillos in food processor or blender.
6. Pour tomatillos, green chili's, cumin, salt and pepper into crock pot.
7. Stir everything together.
8. Cook on High for 1 hour.
9. Switch to Low and cook for another 7 hours.
10. (crock pot liner works great)
11. Serve with refried beans and rice. Makes Excellent burritos!
|
|