Chile Verde Stew (guisado Verde) For The Crockpot
Amazingly good, and your house will smell wonderful while it cooks!!!"This is the 2nd time making this. I had to do it differently because I had no time in the morning for prep...I used the same ingredients but I mixed everything in a bowl and let it marinade in the fridge all night...then in the morning, I just put it all in the crockpot in the morning. I have to say, it was really good, I could taste the layers of flavors. I did take out the meat and puree'd the sauce and added flour and returned the meat...wow...great flavors. " - guitarmom
Yield: 10 Ready in 45 minutes
198 people trying soon
|2 tablespoonsVegetable oil|
|3 lbpork; cubed (chile verde pieces)|
|1 largeOnion; chopped|
|3 tbspGarlic; chopped|
|2 12-oz canstomatillos; drained and chopped|
|1 7-oz canGrilled green chiles; diced|
|4 fresh jalapeno peppers; sliced|
|1 jarHerdez green salsa|
|1/2 cupfresh cilantro; chopped|
|1 1/2 teaspoonDried Oregano|
|salt; to taste--start with 2 tsp|
|4 cupswater; or broth|
|1 cupMonterey Jack cheese; shredded|
|1/4 cupSour cream|
Chile Verde Stew (guisado Verde) For The Crockpot Preparation
1. Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
2. In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
3. Mix the tomatillos, green chile peppers, jalapeno peppers, green salsa, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
4. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.
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