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Slow Cooker Chicken or Pork Chile Verde
From Chow.com. Serves about 8. Ready in 6-8 hours depending on slow cooker heat used. Prep is about 30 minutes before cooking and 30 minutes after. Double the veggies for a more balanced veggie:meat ratio. Recipe said to serve with spicy black beans and rice, but I just served it with warmed tortillas. Fellow member Carol Marini said of the pork version that she made a cole slaw and it was really nice to cut the richness of the pork.
1 pound medium tomatillos, husked, rinsed, and quartered
6 medium garlic cloves, finely chopped
2 medium poblano peppers, medium dice - I used sweet peppers
2 (6-inch) corn tortillas, cut into 1/2-inch pieces
1 medium white onion, medium dice
1 medium jalapeño pepper, stemmed and cut into small dice
2 teaspoons ground cumin
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity; or about a 4 lb pork shoulder roast, trimmed of thick fat and tied if necessary.
1 Tablespoon vegetable oil
1 cup coarsely chopped fresh cilantro (from about 1 bunch)
1 Tablespoon freshly squeezed lime juice
Place the tomatillos, garlic, poblanos/sweet peppers, tortillas, onion, and jalapeño in a 4-quart or larger slow cooker and stir to combine; set aside.
Place the cumin, measured salt, and measured pepper in a small bowl and stir to combine; set aside. Place the chicken or pork on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat. Drizzle the oil on the chicken/pork and rub it all over. Season inside and out with the cumin mixture. Place the chicken breast-side up on top of the vegetables in the slow cooker.
Cover and cook until the chicken/pork is cooked through and falling off the bones, about 5 to 6 hours on high.
Transfer the chicken/pork to a rimmed baking sheet. When it’s cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces; discard the skin, cartilage, and bones. Return the shredded chicken/pork to the slow cooker, add the cilantro and lime juice, and stir to combine. Taste and season with salt and pepper as needed. Alternatively, use an immersion blender to blend the veggies and then when serving use it as a gravy.