- Dish type
- Main course
- Stew and casserole
A Mexican inspired tender pork and tomatillo stew that you can make as spicy as you like by adding more or less jalapenos.
1 person made this
- 2 tablespoons vegetable oil
- 900kg boneless pork shoulder
- 1 large onion, coarsely chopped
- 3 cloves garlic, chopped
- 2 tins tomatillos, drained and chopped
- 200g green chilli peppers from a jar, diced
- 2 fresh jalapeno peppers, sliced
- 25g fresh chopped coriander
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1L water
- 120g grated cheese
- 4 tablespoons soured cream
- 4 sprigs fresh coriander, for garnish
MethodPrep:15min ›Cook:7hr15min ›Ready in:7hr30min
- Heat the oil in a large pan over medium heat; add pork shoulder and brown on all sides. Reserve the juices in the pan and transfer the pork to a slow cooker.
- In the pan with the pork juices, add the onion and garlic and cook for about 1 minute over low heat. Transfer all the contents of the pan into the slow cooker.
- Mix the tomatillos, green chilli peppers, jalapeno peppers and coriander into the slow cooker. Season with oregano, salt and pepper. Add 1 litre of 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 grated cheese, soured cream and fresh coriander sprigs to serve.
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- ½ cup all-purpose flour
- 1 teaspoon salt (Optional)
- 1 tablespoon ground black pepper
- ½ teaspoon ground cumin
- 1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
- 2 tablespoons olive oil, or more if needed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped fresh tomatillos
- 1 (7 ounce) can diced green chiles, drained
- 2 fresh jalapeno peppers, seeded and chopped
- 2 teaspoons dried marjoram
- ½ cup chopped fresh cilantro
- 1 cup water
- 1 pinch salt, or to taste (Optional)
- 2 tablespoons sour cream, divided
- 6 sprigs cilantro
Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.
How to Make Slow Cooker Chile Verde:
You will need these ingredients:
- Pork shoulder
- Cooking oil
- All-purpose flour
- Poblano peppers
- Anaheim peppers
- White onion
- Salt and pepper
- Chicken broth
Start by roasting peppers, garlic, tomatillos and onion in the oven under the broiler.
Until they are roasted and tender and slightly charred.
Then I blend up those veggies and that makes a green salsa that I pour over the pork. I also add seasonings and a touch of chicken broth. Below is what the chile verde looks like before cooking.
This dish is scrumptious! I’m making it for our Christmas dinner.
The combination of orange juice (I’m using fresh-squeezed blood
orange) and dark beer and spices make this stew incredibly rich
and complex. It has become our favorite stew! I look forward to
making it for my whole family.
Is this the same recipe that was in your first book? If so, I loved it and made it a lot. Now I can revisit! Thanks!
Didn’t intend to reply to the previous comment. I intended to comment myself.
This was the first recipe I made from the book…love it!
Hope to see you again in Tucson for the book fair.
Our book club read Tender at the Bone and decided that each member should make a dish from the book and bring it to the next discussion. We had a fabulous meal and evening all round. The star dish, for myself and most of the girls was this stew. I loved it and plan on making it in the Slow cooker as I feel it will “translate” well. Thanks for sharing such an awesome recipe and story.
I’ve made this 5 or 6 times since I received My Kitchen Year last December. I have a large and growing family and all think this is Nirvana. They will come from near and far if I tell them it’s in the oven. As with all stews, it’s even better the next day. But, when multiplying the recipe it becomes too watery. Easy fix….remove the solids and reduce the liquid. I’vd been adding some tequila at this point.
The kids (and men) all love it for breakfast on toast with cheese and a poached egg on top.
I’m making a triple batch as I type this (!) I’ve been making this for years, ever since I read Tender at the Bone. It does indeed translate well to a slow cooker, and it’s devoured by foodies and teenagers. It also freezes very well: your exhausted future self will be so grateful to discover a batch of this stowed away! It takes a while to make, and it does use a few dishes. But when I can find both tomatillos and sufficient time, it’s a go-to dish.
Looks delicious! Could someone please tell how to switch the recipe to slow cooker/crockpot?? Thanks!!
I have been reading through “My Kitchen Year” and have flagged this as a must make recipe. It’s a late Friday night labor of love simmering on the stove now, and I’m thrilled. I put Latin music on in the background as I chopped, juiced and seared the ingredients. Cannot wait to bring this with a batch of rice to the neighbors on Easter Sunday! Remained faithful to the recipe, but let some pulp from the juicy oranges fall into the pot with the tomatoes and tomatillos. Will also bring the spinach gnocchi from “My Kitchen Year. ” Love the recipes and the personal stories, which give the recipes extra special significance. Keep up the great writing and cooking!
Slow Cooker Chili Verde
Place the dutch oven inside Wonderbag and close. Some of the basics of Pork Chili Verde.
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Verde is Spanish for Green and this dish is filled with tasty peppers herbs and spices.
Slow cooker chili verde. Add the chicken broth and green sauce to the pan and bring to a simmer scraping the bottom of the pan to loosen any browned bits. Chile verde is a pork-based stew simmered with green chiles and tomatillos. Cover with chicken broth and cook on high for 3-4 hours or until pork is tender.
Instead transfer the mixture to the crock of a 4-6 quart slow cooker. The traditional recipe for Chili Verde comes from Mexico and some say the Southwest. What Is Slow Cooker Chili Verde.
Discard seeds and stem of jalapeno s and add to slow cooker. Meanwhile puree the 2 cans of. Add pepper and onion mixture to the slow cooker with the pork.
Bring chili to a boil. Pork Chili Verde is a delicious stew made of slow-cooked pork peppers tomatillos and spices. Slow cook the chili.
Transfer to slow cooker along with verde sauce tomatoes and cilantro and stir to combine. I love a good chili. Cook on low for 6-8 hours.
Saute in a large pan over medium-high meat with garlic and onion for 2-3 minutes until meat is browned. Yes you can create a delicious meal like a warm bowl of tasty chili using only 4 ingredients. This one starts with pork tenderloin slow cooked with tomatillo salsa.
How to Make This Slow Cooker Chili Verde Recipe. Add mixture to slow cooker. Cover dutch oven with lid and remove from heat.
Place stock beer salsa verde salt cumin oregano and green chilies in slow cooker. Add the broth olive oil and spiced to the slow cooker and mix. This Slow Cooker Chicken Chili Verde uses jarred salsa verde instead of chopping.
Season pork with salt and pepper. Slow Cooker Chile Verde is a pork chili with fresh roasted peppers onion and garlic. Allow chili to cook for at least 2 hours and up to 12 hours.
Then add all the rest of the ingredients and set your slow cooker. Turn heat from high to low and add in onions and garlic and saute for 3-4 minutes. Transfer the contents of the.
Sometimes called Colorado or Denver Green Chili this stew gets its emerald hue from two types of green chiles jalapeño and poblano. Do not bring food to a boil. Slow Cooker Chili Verde.
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1 1/2 pound pork, cut in 1" cubes
3 medium potatoes with skins, scrubbed and cubed
4 carrots, cut in 1/2" pieces
1 medium onion, chopped
1 medium zucchini, cut in 1/2" pieces
1 can (16 ounce size) whole tomatoes, cut up
2 cups water
1 tablespoon instant beef bouillon
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
3 tablespoons cornstarch
2 tablespoons water
Combine all ingredients, except cornstarch and 2 tablespoons water, in slow cooker. Stir to blend. Cover and cook at low setting, for 7-9 hours or at high for 4-5 hours. Increase heat to high.
Combine cornstarch and water. Stir slowly into stew mixture until thickened.
Pork and Tomatillo Stew
A robust Italian style stew that’s part chili. Serve over rice and pair with a nice Chianti.
- ½ cups Orange Juice
- 1 cup Beef Broth
- 3 whole Tomatillos, Peeled And Diced
- ¼ cups Vegetable Oil
- 4 cloves Garlic, Peeled And Minced
- 1 pound Pork Loin Boneless Country Style Ribs, Cut In 1-inch Cubes
- ½ whole Onion, Sliced Thin
- 4 Roma Tomatoes, Diced
- 2 teaspoons Crushed Red Pepper Flakes
- 2 Tablespoons Fresh Cilantro Leaves, Chopped
- 1 can (15 Oz. Size) Black Beans With Liquid
- Cooked Rice, To Serve
- Sliced Avocado, To Serve
- FOR THE SOUR CREAM AND LIME SAUCE:
- ¼ cups Sour Cream, Plus More To Serve
- 1 teaspoon Lime Juice
In a 1 1/2 quart heavy saucepan, combine orange juice, broth and tomatillos. Cook over low heat for about 20 minutes.
While sauce is cooking, heat oil in large skillet and saute garlic for 1–2 minutes. Add pork and brown on all sides. Use a slotted spoon to remove pork from skillet and transfer to the tomatillo mixture.
In the same skillet, brown onions and add to the tomatillo and pork mixture. Add tomatoes, crushed red peppers, and cilantro to the tomatillo mixture and cook over low heat for 1 hour. Stir occasionally.
Add black beans, including the liquid. Cook uncovered for an additional 30 minutes.
For the sauce, mix sour cream with lime juice and chill until ready to serve.
Serve over tomatillo and pork mixture over rice. Top with sliced avocado and a dollop of lime sour cream.
Pork Tenderloin in Tomatillo Sauce
- Calories 277
- Fat 7.1 g (11.0%)
- Saturated 2.0 g (10.2%)
- Carbs 19.1 g (6.4%)
- Fiber 4.5 g (17.9%)
- Sugars 7.6 g
- Protein 34.2 g (68.3%)
- Sodium 863.7 mg (36.0%)
For the tomatillo sauce:
large onion, cut into wedges
Handful of cilantro stems, leaves attached
For the pork:
Bacon grease, lard, or vegetable oil, for browning (See Recipe Notes)
pork tenderloin, cut into cubes
Kosher salt and pepper, to taste
Small corn or flour tortillas
For the tomatillo sauce, place an oven rack a few inches from the broiler. Place tomatillos, jalapenos, onion wedges, and garlic on a roasting pan and broil for 5-6 minutes until starting to char. Flip all of the ingredients to the other side and broil for another 5-6 minutes, until tomatillos are soft and blackened.
Allow the vegetables to cool for about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds. (If a hotter sauce is desired, reserve some of the seeds to add to the blender.) Transfer the roasted vegetables and their juices to a blender. Blend until the ingredients are pureed but still a little chunky. Add the cilantro, lime juice, and a generous pinch of salt and pulse a few more times. (The sauce can be made up to 3 days in advance.)
For the pork, heat a few tablespoons bacon grease (or oil) in a large Dutch oven or braising dish over medium-high heat until sizzling.
Meanwhile, combine the flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Working in batches, add the pork to the hot grease and cook until browned, about 1 - 2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork.
Pour the beer into the hot skillet to de-glaze the pan and scrape up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet along with tomatillo sauce. Bring the mixture to a gentle boil reduce heat and simmer for 15 - 20 minutes to allow flavors to marry. (This dish only gets better with time, so feel free to make a day or two in advance. When reheating, add a glug of chicken stock or water to thin if necessary.)
Serve with warmed tortillas, rice, beans, cilantro, and lime wedges.
If using bacon grease: in the same Dutch oven or braising dish you will use for the pork, cook 4 pieces of thick-cut bacon at medium heat until the fat is rendered. Remove the bacon and discard or reserve for another use (such as adding to black beans).
- 2 to 2 1/2 pounds pork stew meat, or lean pork, cut in 1" cubes
- 1/4 cup flour
- 1 teaspoon cumin
- 1/4 teaspoon seasoned pepper
- 1 teaspoon salt
- 1 teaspoon ground sage
- 3 tablespoons oil
- 3 tablespoons vinegar
- 2 large onions, coarsely chopped
- 2 cans small whole new potatoes, drained
- 2 or 3 green chiles (such as Anaheim, or what you like), diced, or 1 can (4oz)
- 2 cups tomatillo salsa (salsa verde)
- 1 can (15 oz) chicken broth, reduced sodium
- 1 teaspoon brown sugar
Place flour, cumin, pepper, salt, and sage in a paper bag or food storage bag. Add the pork cubes to the flour mixture and shake to coat thoroughly.
Heat the vegetable oil in a large skillet over medium-high heat. Brown the pork in the hot oil in batches remove when browned and set aside.
With the pan still over the heat, add the vinegar to the skillet, scraping up brown bits (vinegar will reduce).
Place the onions, chiles, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from the skillet in a 5-quart slow cooker. Stir to blend ingredients.
Slow Cooker Tomatillo Pork Chili Recipe
- 1½ pounds (720 g) boneless pork loin, cut into cubes
- 1/2 cup (125 ml) low-sodium fat-free chicken broth
- 2 large tomatoes, chopped
- 12 oz (360 g) tomatillos, husked and chopped
- 1 cup (250 ml) chopped yellow onion
- 1 small green bell pepper, seeded and chopped
- 4 cloves garlic, peeled and minced
- 3/4 teaspoon dried oregano leaves
- 3/4 teaspoon ground cumin
- 2 tablespoons (30 ml) cornstarch
- 1/4 cup (60 ml) cold water
- 2 teaspoons (10 ml) lime juice
- salt and freshly ground black pepper, to taste
In 6-quart (6 L) slow cooker, combine all ingredients, except cornstarch, water, lime juice, and seasoning. Cover cooker and cook on low-heat setting for 6-8 hours.
Increase heat to high and cook for a further 10 minutes. Open the lid and stir in combined cornstarch and water, stirring 2-3 times. Season to taste with salt, black pepper, and lime juice.