Top-ranked recipe named "Chile Verde Stew (guisado Verde) For The Crockpot"
Amazingly good, and your house will smell wonderful while it cooks!!!
"Taste was great but after adding only half the broth and cooking it on high with the lid slightly off, it was still too runny for my preference. I added some instant tapioca and it thickened it perfectly. Next time I'm using just Better than boullion for the broth and using tapioca from the beginning."- AntarcticCat
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.
AntarcticCat 1 year agoTaste was great but after adding only half the broth and cooking it on high with the lid slightly off, it was still too runny for my preference. I added some instant tapioca and it thickened it perfectly. Next time I'm using just Better than boullion for the broth and using tapioca from the beginning.
beckyann2012 1 year agoHas anyone tried chicken instead of pork?
stellabrowndog 3 years agoGreat recipe. I have varied it by accidentally leaving out the fresh jalepenos and adding them an hour or two before serving. They kept their bite and the dish seemed fresher than when added at the start
CCheryl 3 years agovery yummy, thanks
bkprice13 6 years ago[I made edits to this recipe.]
mebello 6 years agoVery tasty. Very spicy if you leave jalapeno seeds in stew. Two cups of broth is enough. The salsa and tomatillos have lots of water in them already.
bkprice13 6 years ago[I posted this recipe.]