Slow Cooker Pork Chile Verde

I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.

Step: 1

Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.

Step: 2

Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.

Step: 3

Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.

Step: 4

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Brush the whole chile peppers with oil and place on a baking sheet.

Step: 5

Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.

Step: 6

Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.

Step: 7

Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Per Serving: 226 calories; protein 17.3g; carbohydrates 11.3g; fat 12.7g; cholesterol 53.9mg; sodium 503.3mg.

The name of “stew” can process to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.