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Easy Crock Pot Chile Verde

Chile Verde

Every time I make this chile verde, I fall in love with it all over again. It’s that good! Tender, succulent morsels of pork, coated with warm Mexican spices, and simmered in a tangy green, tomatillo, chili sauce. I serve my chile verde with rice and tortillas, for mopping up the tasty sauce. I don’t want to miss a drop!

Herdez Salsa

 

Unlike most chile verde recipes, mine is easy. I don’t spend my time roasting tomatillos and chile peppers. I take a short cut, using Herdez Salsa Verde. It’s made with the same simple ingredients I would use, were I to make the chile verde sauce from scratch. Those ingredients are: tomatillos, chile peppers, onions and cilantro. Herdez is a national brand that you should be able to find in either the Hispanic food section or the salsa section of your supermarket. If  you choose another brand of salsa verde, pick one that lists tomatillos as the main ingredient.

 

 

Another of my time savers is buying, pork shoulder, country style ribs, rather than a whole pork shoulder. The bones have been removed, and half the cutting of the pork is already done for you. Don’t trim off every bit of fat from the pork; only remove any excessive chunks of fat. Having veins of fat in the pork, will make the chile verde melt-in-your-mouth tender. Once, I bought pork loin ribs, thinking that I could reduce the amount of fat in my chile verde. It turned out disastrously tough. Learn from my mistake, purchase pork shoulder.

ingredients

This chile verde is super simple to put together. To start, cube the pork, mix the spice rub, make the salsa, and measure out the flour.

 

cubed pork with spices

Place the cubed pork in a large bowl. Spread the pork out, extending it up the sides of the bowl, to create one layer. Sprinkle 1/2 the spice rub over the meat. Toss with your hands to combine.

 

pork mixed with spices

Sprinkle the remainder of the spice rub onto the pork; toss with your hands, coating the meat evenly with spices.

 

pork mixed wih flour

Coat the cubed pork with the flour, using the same method as with the spices.

 

chile verde crockpot

In the crock pot, layer 1/2 the pork, 1/2 the salsa, the remainder of the pork and the remainder of the salsa. Cover and slow cook on low for 8 to 9 hours. After  7 hours of cooking, if there is still some salsa on top of the juices in the crock pot, gently push down on the salsa with the back side of a spoon, submerging the salsa in the juices. This ensures that all of the ingredients will be cooked. Do not stir! Just before serving, spoon off any excess fat that has gathered on top of the chile verde.

 

chile verde

Next, the easiest step of all, enjoy!

This chile verde freezes well. Pack up your leftover chile verde in freezer containers, and you’ll have it on hand for a night when you don’t feel like cooking.

 

Easy, Crockpot Chile Verde

Servings 10 - 12
Prep time 30 minutes
Cook time 9 hours
Total time 9 hours, 30 minutes
Meal type Main Dish
Misc Freezable
Website cornmaiden.com

Ingredients

  • 3-4lb boneless pork shoulder country ribs (or boneless pork shoulder)
  • 1/4 cup flour

Spice Rub

  • 4 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon salt (I use kosher salt)
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cinnamon
  • 1 pinch ground cloves

Salsa

  • 1- 16oz jar, salsa verde (recommend, Herdez brand)
  • 2 - 7oz cans, diced green chiles
  • 1 cup diced white onion
  • 2 cloves garlic, minced
  • 2 jalapeno peppers, diced

Directions

Step 1. Trim excess fat from the pork; cut into into 1" cubes.
Step 2. Combine the spice rub ingredients in a small bowl. Combine the salsa mix ingredients in a separate bowl.
Step 3. In a large bowl, hand toss the cubed pork with 1/2 the spice rub. Repeat with the remainder of the spice rub, coating the pork evenly with spices.
Step 4. Toss the spiced, cubed pork with the flour, coating the pork evenly with the flour.
Step 5. Layer in crock pot: 1/2 pork cubes, 1/2 salsa, remaining 1/2 pork cubes, remaining 1/2 salsa. Slow cook on low for 8-9 hours. After 7 hours of cooking, if there is still some salsa on top of the juices in the crock pot, gently push down on the salsa with the back side of a spoon, submerging the salsa in the juices. This ensures that all of the ingredients will be cooked. Do not stir. Spoon off excess fat, before serving.

Special Notes:

If you like spicy chile verde, dice the whole jalapeno pepper including the seeds and ribs.  For a milder chile verde, remove the seeds and ribs from the jalapeno peppers.

Easy, Crock Pot Chile Verde is an original Corn Maiden recipe.

Posted in: Main Dish, Mexican, Pork, RECIPES

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