Recipe
Slow Cooker Guisado Verde Recipe
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Mountainmama / All my dishes 1 year, 2 months ago
An easy tomatillo and pork stew that is a favorite. Make it as spicy as you like by adding more or less jalapenos, or do not add any if you have a more tender palate.
Prep:15m Cook:420m Servings:4
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 Mountainmam |
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Fans
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds boneless pork shoulder
- 1 large onion, coarsely chopped
- 3 cloves garlic, chopped
- 2 (12 ounce) cans tomatillos, drained and chopped
- 1 (7 ounce) can diced green chile peppers
- 2 fresh jalapeno peppers, sliced
- 1/2 cup fresh chopped cilantro
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 quart water
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 4 sprigs fresh cilantro, for garnish
Directions
- 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.
- 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.
- Mix the tomatillos, green chile peppers, jalapeno peppers, 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.
- Shred the cooked pork with a fork. 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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Average score: 3.4 / 5
No. of ratings: 5
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binky67 1 year, 2 months ago said:
I've never had Guisado Verde before but the ingredients make it sound like this would be a good one. Saved, thanks.
honalulubluz 4 months, 4 weeks ago said:
Sounds great!
honalulubluz 4 months, 2 weeks ago said:
I just got down to making it today, I have have NEVER enjoyed something as much as I did this. OMG, great is an understatement! I used 3 jalapeno's and cubed the meat, but the taste....unreal~!