Chile Verde In The CrockpotFrom deedeec 1 year ago
- ¼ cup extra virgin olive oil shopping list
- 2 lb. boneless pork shoulder, cut into 1" chunks, fat trimmed as much as possible shopping list
- ½ cup flour shopping list
- 8 oz. ground turkey breakfast sausage shopping list
- 2 tbsp. ground cumin shopping list
- 1 tbsp. green chile powder shopping list
- 1 dried pasilla chile, stemmed, seeded, and chopped - or - use a fresh poblano shopping list
- ½ cup chopped scallions shopping list
- 12 tomatillos, husked, rinsed, and finely chopped shopping list
- 2 medium yellow onions, finely chopped shopping list
- 2 serrano chiles, stemmed and finely chopped shopping list
- 2 Anaheim chiles, stemmed, seeded, and finely chopped shopping list
- 1 green bell pepper, stemmed, seeded, and finely chopped shopping list
- 2 cups chicken stock shopping list
- 1 (15-oz.) can green enchilada sauce, such as Hatch hot sauce shopping list
- Roughly torn cilantro leaves, to garnish shopping list
How to make it
- Heat oil in an 8-qt. saucepan over medium-high heat. Toss pork with flour See Photo. Working in small batches, add pork to pan (don't crowd pan); cook until browned on all/most sides, about 6 minutes See Photo. Transfer to crockpot. Repeat until all pork is browned.
- Add sausage to skillet; cook, breaking up with a spoon, until browned, about 4 minutes. Transfer to crockpot with pork.
- Deglaze skillet with chicken broth scraping all the bits loose. Pour into crockpot.
- I chopped all my tomatillos, onions and peppers in the food processor and added them to the crockpot See Photo. Again, do it in batches. It won't all fit in the food processor at once.
- Add cumin, chili powder, pasilla, and chopped scallions to crockpot. Cook on low for 8 hours. An hour before serving break up the chunks of meat with a spoon so its more "shredded" and add the can of Hatch Green Enchilada Sauce.
- Serve over rice.
- Add chopped cilantro if you like as garnish.
The Cookdeedeec Seattle, WA
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