365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

Recipe for Slow Cooker Chile Verde and a giveaway for The Mexican Slow Cooker Cookbook


Recipe and picture from The Mexican Slow Cooker

Chile Verde
Pork in Green Chile Salsa 
Serves 6
Salsa chile verde takes its name from three types of green chiles,
which are combined with green tomatillos to make an olive-green sauce with
a gently tart and spicy edge. Never overpowering, it’s a perfect match for
the richness of the pork. You can control the level of heat by adding more
jalapeños, substituting spicier serrano chiles, or leaving out the hot
chiles altogether. For frying the pork, I like to use flavorful
fresh (liquid) lard, called asiento, which I buy at my local Latin
grocery. (I also save the fat from Carnitas, on page 98, for the same
purpose.) All the ingredients go into the slow cooker hot, so the dish cooks in
about 2 hours. This recipe is excellent with made with chuletas (pork
chops) instead of diced pork. Serve with rice, beans, and warm corn
tortillas.
2 teaspoons whole cumin seeds
1 whole clove
1 teaspoon whole black peppercorns
10 tomatillos (about 12 ounces total), husked and washed
2 jalapeño chiles, stemmed
8 Anaheim chiles, roasted (see page 5), seeded, and diced
4 large cloves garlic
21/2 teaspoons kosher salt
2 tablespoons fresh lard or vegetable oil
21/2 pounds boneless pork shoulder, cut into 3/4-inch cubes
2 large poblano chiles, roasted (see page 5), seeded, and
diced
1/2 white onion, finely diced
1 cup water, Caldo de Pollo (page 95), or Caldo de Res (page
96)
1 dried bay leaf
To serve
Mexican crema
In a small skillet over medium heat, toast the cumin, clove,
and peppercorns until fragrant, stirring frequently so they don’t burn.
Let cool completely and grind in a spice grinder.
Place the tomatillos and jalapeños in a small saucepan and
cover with cold water. Bring to a boil and simmer 5 minutes, or until
barely soft. Drain immediately and place in a food processor along
with the Anaheim chiles, garlic, and salt. Pulse until smooth.
Heat the lard in a large skillet over medium-high heat and,
working in batches, brown the pork on one side without stirring the meat,
then turn and brown on the other side. Return all the pork to the
skillet and add the poblanos and onion and cook, stirring, until the
onions are soft, about 5 minutes. Add the ground spices and
cook, stirring, for an additional 2 minutes, until the spices are
fragrant. Transfer the pork mixture to a 5-quart slow cooker.
Reduce the skillet heat to medium. Add the contents of the
food processor to the pan and cook, stirring, until the salsa is thick and
begins to stick to the pan. Add the water and bay leaf to the pan and
simmer, stirring once or twice, for 5 minutes. Stir into the pork in the
slow cooker, cover, and cook on low 2 hours, or until the pork is
tender. Serve hot with a bowl of crema alongside.
Note: Leftovers make an excellent filling for tamales.
Giveaway!
If you love authentic Mexican food and your slow cooker then this cookbook is for you!  

Here is some information about the book and author:
Acclaimed chef and cookbook author Deborah Schneider first used her trusty slow cooker to drastically reduce the time she spent actively cooking at home. She soon discovered that it actually enhanced the flavors of the authentic Mexican dishes that she is known for because many recipes from Mexico’s ancient and revered cuisine were originally cooked in earthenware pots for hours, a rustic technique that Deborah found translated perfectly to the modern slow cooker.

In The Mexican Slow Cooker, Schneider showcases the versatility of the slow cooker in Mexican cuisine, using it to make everything from a velvety, simple mole negro to super-easy homemade dulce de leche to the best tamales she has ever made. Here, a trusted chef delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.

More than just a collection of easy, delicious recipes, The Mexican Slow Cooker also gives instructions for boosting flavor, with detailed steps on how to prepare and use masa, including a list of additional herbs and aromatics for extra flavoring; as well as a guide for enhancing the flavor of fresh and dried chiles. Schneider’s passion for traditional Mexican cuisine, as well as her extensive time spent teaching cooking classes, shines through via her engaging, informative prose and friendly, conversational style.

Perfect for people with harried schedules who don’t want to sacrifice flavor, or for food lovers who want to dive deeper into the intriguing food traditions of Mexico, The Mexican Slow Cooker is sure to appeal to cooks of all levels.

DEBORAH SCHNEIDER is the executive chef/partner of SOL Cocina, with locations in Newport Beach, California, and Scottsdale, Arizona. Dubbed “the reigning queen of San Diego chefs” by Bon AppĂ©tit, she is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; ¡Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006; and is the co-author of Williams-Sonoma’s Essentials of Latin Cooking.

To Enter:
3 copies of this cookbook are up for grabs!! (U.S. residents only)
To enter to win the contest, please click on the rafflecopter link below:
a Rafflecopter giveaway

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Comments

  3. Carrie says

    Mexican food is always a hit in our house. In the summer our favorite is Steak Fajitas. I think we have those once a week. Then we always turn the left overs into a salad for the next day. Mmmm getting hungry just thinking about it. =)

    Reply

  19. Violet says

    I LOVE all Mexican food but I guess if I have to pick one absolute favorite it would be my enchiladas. Excited to learn slow cooker Mexican recipes!

    Reply

  20. Marye Jane says

    this looks so good. My favorite Mexican dish is the rice! I just found a recipe for the slow cooker that looks like the rice from my favorite local Mexican place, I can't wait to try it! Love your site.

    Reply

  22. Married to the Big Deal says

    Growing up in San Diego, Mexican Food is by far my favorite meal. I can eat it every day. My favorite is Chiliquiles and Chile Verde. But I definitely crave simple foods like nachos with nacho cheese as well. =)

    Reply

  29. Sarah G says

    I love all Mexican food so t is hard to pick just one favorite! But I love goat fajitas with lots of cilantro and I make a really good pork and black bean green chili in my slow cooker!

    Reply

  41. Beverooni says

    Oh it would be hard to pick just one Mexican dish. I enjoy most of them but good refried beans are probably my favorite thing. That probably means they are the ones made with lard, right? Next would be tamales. MMMMMM, me wants some right now.

    Reply

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