Good morning! Check out what we had for din din last night. Chile Verde. It was pretty darn good, I must say. This is from the Williams-Sonoma Slow Cooker: Food Made Fast cookbook that my mom gave me for Christmas. It was pretty easy to make. Only bad part is cutting up the meat. I HATE cutting up meat. But oh well. This time, it was worth it (nothing worse than cutting up a bunch of meat and having it turn out just so-so). Here’s the recipe (and I’m typing this out out of the goodness of my heart, so you better be trying it, peeps!):
Chile Verde
William Sonoma Slow Cooker : Food Made Fast
8 oz canned roasted whole green chiles
3 lb boneless pork shoulder, cut into 1 inch pieces
2 cups chicken broth (make sure you do low sodium – I think it would be much too salty if you did regular chicken broth)
4 cloves garlic, minced
1 tsp dried oregano
1 1/2 tsp salt
1/2 tsp white pepper
Steamed white rice (brown rice is better for you, Williams Sonoma! Clearly, we did brown rice.)
Sour cream
Cilantro
Whatever else you want to put on top – avocado, tomato, etc.
1. Put the chiles and their liquid in the slow cooker, tearing the chiles into coarse strips with your fingers (I just did chopped green chiles – much easier!). Stir in the pork, chicken broth, garlic, oregano, 1 1/2 tsp salt, and 1/2 tsp white pepper. Cover and cook on the high heat setting for 4 hours OR on the low heat setting for 8 hours (we did the low setting for 8 hours – meat was fabulously tender!).
2. Ladle the stew over steamed rice and serve. Top with sour cream, cilantro, etc. 
Later!
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Mmmmm yes!! I will be trying this one!!! XXX MOM
ReplyDeleteSounds yummy. I'll have to try it. I'm not sure what method you use for cutting the meat, but I have found that a decent (Target) pair of kitchen scissors makes meat cutting so much easier. Give it a try if you haven't.
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