Chile Verde Stew (guisado Verde) For The Crockpot

Chile Verde Stew (guisado Verde) For The Crockpot

Ready in 45 minutes
7 review(s) averaging 4. 83% would make again

Top-ranked recipe named "Chile Verde Stew (guisado Verde) For The Crockpot"

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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

Ingredients

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2 tablespoons Vegetable oil
3 lb pork; cubed (chile verde pieces)
1 large Onion; chopped
3 tbsp Garlic; chopped
2 12-oz cans tomatillos; drained and chopped
1 7-oz can Grilled green chiles; diced
4 fresh jalapeno peppers; sliced
1 jar Herdez green salsa
1/2 cup fresh cilantro; chopped
1 1/2 teaspoon Dried Oregano
salt; to taste--start with 2 tsp
4 cups water; or broth
1 cup Monterey Jack cheese; shredded
1/4 cup Sour cream

Original recipe makes 10

Servings  

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.

Credits

Added on Award Medal

Very Good! Muey Bueno! CCheryl photo by CCheryl CCheryl

Calories Per Serving: 884 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 year ago
Has anyone tried chicken instead of pork?
beckyann2012 1 year ago
Great 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
stellabrowndog 2 years ago
very yummy, thanks
CCheryl 3 years ago
[I made edits to this recipe.]
bkprice13 6 years ago
Very 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.
mebello 6 years ago
[I posted this recipe.]
bkprice13 6 years ago
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