Slow Cooker Chile Verde
This variation takes a bit longer to prep. But BOY! it's worth the effort!!
Ingredients
- 2 tsp whole cumin seeds
- 1 whole clove
- 1 tsp whole black peppercorns
- 10 tomatillos husked and washed
- 2 jalapeno chiles stemmed
- 8 Anaheim chiles roasted, seeded, and diced
- 4 cloves garlic minced
- 2.5 tsp salt
- 2 tbsp oil
- 2.5 pounds boneless pork should cut into .75-inch cubes
- 2 large poblano chiles roasted, seeded, and diced
- 1/2 onion diced
- 1 cup water or chicken broth
- 1 bay leaf
Instructions
- In a small skillet over medium heat, toast the cumin, clove, and peppercorns until fragrant. Let cool completely and grind in a spice grinder.
- Place the tomatillos and jalapenos in a small saucepan and cover with cold water. Bring to a boil and simmer 5 minutes, or until barely soft. Drain immediately and place in a food processor along with the Anaheim chiles, garlic and salt. Pulse until smooth.
- Heat the oil in a large skillet over medium-high heat and, working in batches, brown the pork on one side without stirring the meat, then turn and brown on the other side. Return all pork to the skillet and add the poblanos and onion and cook, stirring, until the onions are soft, about 5 minutes. Add the ground spices and cook, stirring, for an additional 2 minutes, until the spices are fragrant. Transfer the pork mixture to a 5-quart slow cooker.
- Reduce skillet heat to medium. Add the contents of the food processor to the pan and cook, stirring, until the salsa is thick and begin to stick to the pan. Add the water and bay leaf to the pan and simmer, stirring once or twice, for 5 minutes. Stir into the pork in the slow cooker.
- Cover, and cook on low 2 hours, or until the pork is tender.
Notes
Source: The Mexican Slow Cooker by Deborah Schneider