Ready in 45 minutes
Amazingly good, and your house will smell wonderful while it cooks!!!
1. Put everything EXCEPT the cilantro, cheese, sour cream, tortillas and lard in the crock pot.
2. Cook all day on low.
3. Shortly before serving, add cilantro.
4. Fry tortillas in lard and then serve with the chile verde, cheese, and sour cream.
5. For a change of pace, add 4 c broth at the beginning of cooking to make a chile verde stew instead of a chile verde, and serve in bowls with cheese and sour cream.
AntarcticCat 3y 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 3y agoHas anyone tried chicken instead of pork?
stellabrowndog 4y 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 5y agovery yummy, thanks
bkprice13 8y ago[I made edits to this recipe.]
mebello 8y 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 8y ago[I posted this recipe.]