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.
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.