Easyporkchileverde Recipes

EASY PORK CHILE VERDE

Steps:

• Turn on a 4-6 quart crock pot to high heat setting while preparing the ingredients.
• Cut the pork int 1/2" cubes. Peel the papery skins from the tomatillos and cut in half. Mash the garlic. Cut the carrots and potatoes into 1/4" chunks. Halve the onion and cut into 1/4" slices.
• Add the salsa, chilis, pork, tomatillos, garlic, carrots, potato, and onion to the crock pot. Mix thoroughly.
• Cover and reduce heat setting to low. Cook 10 hours without removing the lid.
• Stir in salt and cayenne pepper. Serve with chopped tomatoes, parsley, sour cream, and warm tortillas.

QUICK & DELICIOUS PORK CHILE VERDE

Steps:

• Heat oil in heavy medium saucepan over high.
• heat.
• Add pork, saute until just golden, about.
• 2-4 minutes.
• Reduce heat to medium.
• Sprinkle.
• cornmeal and cumin over pork and stir 1 minute.
• Add green onions and stir just until fragrant, about 2 minutes.
• Add 2 cup broth and chilies.
• and simmer until chile thickens, about 5 minutes.
• Thin with additional broth if necessary.
• Mix.
• in cilantro.
• Serve over rice.

EASY CHILI VERDE

Steps:

• In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.

LOW & SLOW PORK VERDE

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.

ULTIMATE PORK CHILE VERDE

Steps:

• You can cook your roast however you like, I always use my crock pot. Slice 1 large onion in rings, put on bottom of pot, add roast then 3/4 c water mixed with 2 Tbs reduced sodium soy sauce, cut small slits on top of roast and fill with 1 clove minced garlic. Cook on low 6-7 hours. If not fully cooked don't worry it will cook through when simmered later on.
• Bring chicken broth in a large stock pot to a boil add tomatillos and boil until they just start to soften and skins start splitting open.
• Leaving broth in pot take out tomatillos and put in a blender or food processor along with chopped cilantro leaves, puree. Set aside.
• Meanwhile arrange poblano, yellow and jalapeno peppers on a large greased sheet pan, put under broiler in oven until they start getting dark, soft and bubbly, turn and repeat on other side until done.
• Seed and chop poblano and yellow peppers, seed and dice jalapenos, leave one jalapeno with seeds (if you like it really spicy adjust jalapenos to your taste).
• In a frying pan add veg oil, cook chopped onion and garlic. Season with sea salt and a little pepper, cook until onions are tender. Add cumin.
• Add onion mix to chicken stock
• Stir in pork, you may not need to use the full 5-6 lbs. Some roasts have more meat than others. I have used the full roast before and half a roast that produced the same amount of meat. Add half and go from there.
• Add peppers and tomatillo/cilantro puree.
• Simmer for 3-4 hrs to thicken. If chile verde sauce is not thick enough add a little instant mashed potatoes until desired thickness is reached.
• On a flour tortilla add shredded cheese and a spoonful of chile verde, roll and smother top with more chile verde and lots of cheese.
• Put under broiler in oven to melt cheese and serve!
• *I usually make the day before and put in fridge (it tastes better the second day) then just heat, put on tortillas and serve!*.