As a busy college student, I was constantly on-the-go and sometimes didn’t have time to cook when I got home for the night, which is why I started using an invaluable tool in the kitchen: my slow cooker. Here’s a recipe I recently found that is perfect for the busy chef year-round.
Slow Cooker Chile Verde Recipe
Although I found this recipe for Chile Verde in one of my cookbooks, it’s also available on the Williams-Sonoma website. You can either enjoy it straight out of the slow cooker as a stew or you can use it as a delicious filling for burritos.
- 1 can (8 oz.) roasted whole green chilies
- 3 lb. boneless pork shoulder, cut into 1-inch cubes
- 2 cups chicken broth
- 4 garlic cloves, minced
- 1 tsp. dried oregano
- 1 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground white pepper, plus more, to taste
- Steamed white rice for serving
- 3/4 cup sour cream
- 1/2 cup chopped fresh cilantro
Cook the stew: Put the chilies and their liquid in a slow cooker, tearing the chilies into coarse strips with your fingers. Stir in the pork, broth, garlic, oregano, the 1 1/2 tsp. salt and the 1/2 tsp. white pepper. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions.
Serve and garnish the stew: Taste and adjust the seasonings with salt and white pepper. Ladle the stew over steamed rice and serve immediately, passing the sour cream and cilantro at the table. Serves 6 to 8.
Download and print the Chile Verde recipe here.
Will you be trying Chile Verde anytime soon? What are your favorite slow cooker dishes?
This guest blog post was written by Elyse Hathaway, The Dinner Diva’s daughter, who recently graduated from Oregon State University.
Photo Credit: Mark Hathaway