If you made a list of the Ultimate Southwest Comfort Foods, Chile Verde would have to be in the Top Ten. It is so flavorful, rich and hearty. One bite of good chile verde makes my eyes roll back. In a good way.
I decided to make a slow cooker version, which makes the pork so tender and blends the flavors so well.
The key, I found, is searing the pork cubes in a hot skillet first – right up until it is 2 seconds away from being burnt. This will give your stew a deep, roasted flavor. If you skip this step, your chile verde will be flat and flavorless. And, the combo of the four different peppers in this southwest bowl of deliciousness is perfect! Add more jalapenos if you like heat, or add in some serranos.
This is a warm winter stew that fills you belly and comforts your soul. And the slow cooker makes it a snap!
Take heart, everyone, WINTER IS ALMOST OVER!!!
— posted by Donna
FOUR PEPPER SLOW COOKER CHILE VERDE
2 pounds pork butt roast
1/4 cup canola oil
1 yellow onion, diced
5 or 6 cloves garlic, diced
4 to 6 tomatillos, halved
2 jalapeno peppers, diced
2 Anaheim peppers, diced
2 poblano peppers, diced
1 green bell pepper, diced
4 cups chicken stock
1 teaspoon salt
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon cayenne pepper sauce
2 tablespoons apple cider vinegar
Cut the pork into 2 inch cubes. Sear the cubes in a medium high heat skillet. Add all ingredients except vinegar to slow cooker and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
Add in vinegar and more spices to taste as desired.
Check out what other creative food bloggers do with pork and green chiles:
The Undercover Caterer made a chile verde stew and added in potato chunks at the end.
Christina at Mexico Cooks! made a classic pork chile verde and added cilantro.
Heidi at Foodie Crush turned her chile verde into Huevos Rancaheros.
Kalyn of Kalyn’s Kitchen added her low-carb lo-fat touch to Chile Verde in her slow cooker.
How about some Chile Verde Pizza? on the Grill!
Check out frugal chile verde at Five Dollar Dinners.