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Chile Verde

1 onion, chopped
1 green bell pepper, chopped
4 cloves garlic, chopped
1 tablespoon olive oil
4 oz. can green chiles, diced
7 tomatillos
2 lbs. lean pork, trimmed and cubed
2 teaspoons oregano
1/2 teaspoon sage
1 teaspoon cumin
1/2 teaspoon ground red pepper
2 cups chicken broth
2 tablespoons cornstarch
1 tablespoon flour


Sauté onion, green pepper and garlic in olive oil. Combine in slow cooker with chiles. Husk tomatillos and chop coarsely. Stir into slow cooker. Cube pork and brown in same pan used to sauté onion mixture.

Add to slow cooker with seasonings. Stir flour and cornstarch into chicken broth and pour over ingredients in slow cooker. Cook in slow cooker on low. After the mixture has cooked together, remove pork from slow cooker with a slotted spoon and shred. Return to slow cooker and stir. Continue cooking on low as little as 2 hours or all day.

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