Slow Cooker Recipe for (fairly mild) Chile Verde (using fresh peppers)

Makes 8 servings

1 1/2 to 2 lbs pork shoulder, boneless and trimmed of excess fat

Chicken bouillon granules

1 medium onion, diced

9 Ananheim chiles (also known as long green peppers or chile verde), sliced in half, seeds removed

6 medium tomatillos, husks removed and rinsed or sticky stuff on skin, sliced in half

1 (14 oz) can of pinto beans, rinsed and drained (or you can always make dried beans in the slow cooker beforehand)

1 (14 oz) can of white beans, rinsed and drained

1 1/2 tsp garlic powder

1 Tbsp cumin

1 tsp chili powder

1 tsp oregano

1/2 tsp salt

1 (14 oz) can chicken broth

1 (10 oz) can green enchilada sauce

1.  The night before you want this dish, place the pork shoulder in a slow cooker liner inside your slow cooker.  Add about 2 cups of water and sprinkle with a teaspoon of chicken bouillon granules.  Gather the edges of the liner and tie the top with a piece of string or yarn.  (This will ensure that the pork remains super moist).  Cover and cook on LOW for about 8 hours.  In the morning, cut the string and drain the liquid.  Shred the pork and return to slow cooker.

2.  On a cookie sheet place the chiles and tomatillos skin side up.  Also place the diced onions on the cookie sheet.  Broil in oven 6 inches from heating element at about 500 degrees for 10 minutes (rotate the pan halfway through).  The chiles will start to bubble and get a little brown.  Remove from cookie sheet and transfer to a blender or food processor.  Add in most of the can of chicken broth.  Puree into a nice, green sauce.  Transfer to the slow cooker.

3.  Add in the rest of the broth, the beans, garlic powder, cumin, chili powder, oregano, salt and enchilada sauce.  Stir a little.

4.  Cover and cook on LOW for about 4-5 hours.  Flavors will blend.  Adjust seasonings, if needed and serve with sour cream, chips and cheese if desired.  You could also serve with a slotted spoon as a burrito filling.

Review:  

When I got my bountiful basket the other week and found 9 long green peppers I was a little confused as to what I should do with them.  After a little research I decided to make my own green chile sauce and use it for a Chile Verde.  Yum!  It turned out awesome.  However, my husband and I both agreed that it would taste a lot better on a 30 degree day instead of a 90 degree day.  I don’t like food too spicy so I decided not to add any jalapeno.  But if you’re up for that sort of thing, add a jalapeno in with the other peppers to heat it up.  4 stars.