Sunday, March 29, 2009

Crockpot Chile Verde

This is a very flavorful dish from Stephanie, the Crockpot Lady. We've eaten the leftovers served over mashed potatoes, in burritos, over tastes wonderful any way you eat it.


4 pound chuck roast, or pork shoulder/butt

1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chilis, mild
3 medium tomatoes, diced
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves


Trim any visible fat from the meat, and place in the Crockpot. Add diced bell pepper and onion. If tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely. Pour in the diced chilis and diced tomatoes. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.

Cover and cook on low for 8-10 hours, or on high for 6, or until meat shreds easily with a fork.

Serve with rice, corn tortillas, refried beans, shredded cheese, and a dollop of sour cream. Yum!!

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