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May 20, 2013, 11:01pm

Skinny Crock Pot Recipe Forum :: Recipes :: Pork Recipes :: The Best Crock Pot Chile Verde

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Topic: The Best Crock Pot Chile Verde (Read 1,402 times)

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The Best Crock Pot Chile Verde
« Thread Started on Oct 20, 2011, 4:34pm »

The Best Crock Pot Chile Verde

Originally posted by Stacy Joyce Kennedy

This recipe is my most favorite crock pot recipe and always is a huge hit with guests! I serve it over brown rice when I'm keeping it healthy and serve it in tortillas with shredded low fat cheddar when my husband wants something more substantial!

This recipe is from here: http://crockpot365.blogspot.com/2009/03/crockpot-chile-verde-recipe.html {The only thing I do differently is to pick the leanest pork shoulder - bone-in or boneless - cook it first on low for 4-6 hours, then OVERNIGHT on warm, and THEN I shred the meat and let it soak on warm for at least another 4 hours.}

"The Ingredients.

4 pound chuck roast, or pork shoulder/butt (I used a chuck roast)
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chile (mine were mild, your choice)
1 (14.5 ounce) can diced tomatoes
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves

The Directions.

I used a 6 quart. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used the pampered chef chopper thingy. You can pulse in a food processor, instead, if you'd like). Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork. After 7 hours on low, my meat was still pretty tough, so I chopped it into large chunks, and put it back in the pot for another 2 hours. By then, it had shredded nicely for me.

Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream. oh! and refried beans."

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