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August 30, 2012

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

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Slow cooker recipe for Chile Verde with fresh peppers #slowcooker #crockpot #soup
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.  
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4 Comments Filed Under: 6 or More Hours, All Recipes, Pork, Soups, Slow Cooker Tagged With: 4-6 hours, 4 stars, crock pot recipes, recipes crock pot, slow cooker recipes, All Posts

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Comments

  1. Karen says

    September 4, 2012 at 9:49 pm

    Thanks, Gill!

    Reply
  2. Heather Kinnaird says

    September 1, 2012 at 7:27 pm

    I seriously cannot wait to make this!

    Reply
  3. Gill says

    September 1, 2012 at 5:29 pm

    I'm always a bit wary of pork Slow Cooker recipes – they can be a bit hit and miss sometimes!

    This one, however, is GREAT!

    Keep up the good work!

    Reply
  4. Misty Martin says

    September 1, 2012 at 2:09 pm

    This looks like a great recipe to add to my fall and winter favorites. Glad you shared on Six Sisters

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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