|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This slow cooked Chile Verde made with zesty roasted green chile sauce and succulent chunks of pork are quick and easy to prepare. Simply toss the ingredients into your slow cooker and let it simmer all day to bring out the flavors and textures of this delicious dish. To make it complete, serve up with a stack of steaming hot tortillas (flour or corn, whichever you prefer) and various toppings that you can chop up and prepare the night before. Toppings that you can serve are chopped onion, chopped cilantro, hot chili sauce for extra heat, and whatever other toppings your family enjoys.
- 4 pounds of boneless pork, trimmed and cut into bite-sized chunks
- 1 cup chicken broth
- 2 cups green chile sauce*
- 1 cup tomatillos, husks removed and coarsely chopped
- 4 cloves of garlic, peeled and diced
- 1 medium onion, peeled and diced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- Gather the ingredients.
- Place all of the ingredients into the slow cooker and cook on the medium or high setting for 5-6 hours or on low for 7-8 hours.
*Homemade Chile Sauce Recipe- Roast 2 lbs of fresh green chiles on a grill or under the broiler until the skin is blackened and bubbly. Let them cool, peel the skin off and scrape out the seeds. Cut the stem off and discard the seeds and skin. Puree or blend the chiles with 1/2 cup water, a tablespoon of vinegar and salt to taste (I usually use about a teaspoon) until smooth.
You can also substitute canned green chile sauce if you so desire. You can also add jalapenos for a little added heat.
Of course, homemade tortillas are best, but if you need to re-heat some store-bought ones, you can have them steaming hot in just minutes. Place a damp paper or dish towel on a plate, place four tortillas on top, and layer another damp paper towel and more tortillas. Keep layering until you have enough. Microwave the stack for one to two minutes. Remove the tortillas and quickly place in a tortilla warmer to keep them piping hot. They will stay hot for up to thirty minutes. You can also wrap a small stack in a damp towel and place in a 200-degree oven until they are warm which should take 20-30 minutes.
An additional serving option would be to place a warm flour tortilla into a bowl and press it down. Ladle the Chile Verde into the tortilla-lined bowl and serve immediately with toppings and additional tortillas.