My Chile Verde…Couldn’t Be Easier!

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I’ve ordered Chile Verde at many restaurants. It’s good, but I always think that the flavor is too mellow. I have molded my own recipe after trying several others and you can throw it all in the slow cooker and forget about it.

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Of course you can eat this as a soup if you’d like, but I like to put a little in a bowl, heat up a few tortillas, cut up some lime & cilantro and make a few fresh tacos. It is simply the best flavor I have ever had with pork. We always have a container of fresh verde salsa in our fridge, so why not slather it on in the slow cooker too!

Ingredients

  • 2 lbs Tomatillos husks removed
  • 2 Poblano Peppers
  • 2 Tbl Olive Oil
  • 3 lb Pork Roast, cut into 1″ cubes
  • 2 Yellow Onions cut into thick chunks
  • 5 Cloves Garlic, chopped finely
  • 1 tsp Mexican Oregano
  • 1 Tbl Cumin
  • 1/2 tsp Paprika
  • 1/2 tsp Chili Powder
  • 2 tsp Coarse Kosher Salt
  • 1 Cilantro bottom stems cut off & chopped
  • 4 oz can Green Chilis
  • 2 1/2 C Chicken Broth + 1/2 C for Masa Mixture
  • 1/4 C Masa
  • Lime, Cilantro & Sour Cream to garnish
  1. Preheat oven to 450 degrees. Line a baking sheet with tin foil. Place the tomatillos(halve them if they are large) and the poblano peppers on the lined baking sheet and place them on the top rack of the oven.
  2. Roast for 25-30 minutes, or until the tops are charred.
  3. While the tomatillos and peppers are roasting, heat the olive oil in a frying pan over high heat.
  4. Add the cubes of pork to the oil and brown on all sides. Place the pork in a slow cooker.
  5. Reduce the heat to medium/high and add the onion. Saute for 2 minutes, or until softened. Add the garlic, cumin, paprika & salt and saute for another minute. Add the chicken broth, bring to a simmer and pour the mixture over the pork in the slow cooker.
  6. When the tomatillos and peppers have finished roasting, remove them from the oven. Remove the charred skin from the peppers and place them, and the tomatillos in a blender along with the cilantro and green chilis. Blend until smooth.
  7. Pour over the pork in the slow cooker.
  8. Cook on high for 4 hours or low for 6-8 hours.
  9. With 1 hour left to cook, mix masa with 1/2 C broth and whisk into your verde. It thickens the sauce a little and adds that corn flavor that only masa can!
  10. Check seasonings before serving and add more salt, if needed.

I never get tired of this concoction. I love science experiments/cooking! Don’t be discouraged by a recipe- treat it like a fun science experiment and try new things!

 

Enjoy!

-Mia

 

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