Recipe: Chile Verde

Cooking / Eating In

So I think by now you know I looove kitchen gadgets – sieve? Sweet! Silpat? Sign me up.  One appliance that I had been neglecting was my brandy-new slow cooker.  There it was on the top shelf of the kitchen cabinet, woefully biding its time.  My feelings towards it were four-fold:

1. I LOVE kitchen gadgets.
2. But I don’t know what to cook in a slow cooker.
3. Well, I can learn.
4. But it takes up space. (My motto for 2011 – no appliances that make only one thing!  Ok, no more appliances that make only one thing)

In the end, Points 1 and 3 won out, especially after I saw my friend Cathy’s recipe for Chile Verde. I followed her recipe to the word except for some toppings at the end and some creative ingredient substitution.

You will need:

  • 2 lbs Pork Loin – Cubed
  • 1 can 28 oz. Green Chili – Whole – Blend 1/3 of the chilis in a blender and cut the rest into small cubes
  • 1 tbsp. Salt
  • 3 cloves Garlic
  • 5 Jalapenos – Seeded
  • 1 Medium Sweet Onion – Chopped
  • 5 tbsp. Ground Cumin
  • 1/4 tsp. Oregano
  • 1/2 can Chicken Broth
  • 2 tbsp. Green Hot Sauce
  • 8 oz. Green Salsa Verde

Note: Ok, so my aforementioned “creative ingredient submission” is code for “I don’t cook enough to know my way around the supermarket.” I had NO idea what a 28oz can of green chili was – there weren’t 28oz cans of anything in that general canned section except for peaches and pumpkin pie mix (and I was pretty sure that wasn’t right).   I ended up getting five 5-oz cans of whole green chilis and throwing in an extra jalapeno to make up for the difference.  Some supremely vague (on my part) texts to Cathy afterward failed to determine if I indeed purchased the right ingredient.  It’s all good though, right? They’re all verde, at least.

Ok here we go.

1. Chop all the veggies
This took me SO long. I’m a slow chopper. I need a SlapChop (oh wait, no more gadgets that only do one thing!)

2. Combine the cumin, oregano and salt and set aside.

3. Blend the salsa verde with the jalapenos.
I used a hand blender because the regular blender is on a high shelf and well…there you go.

4. Then, blend 1/3 of the green chilis and cube the rest.
Ok I hope these were the green chilis I were supposed to get!

5. Cube the pork, add a little olive oil to a large pan and and grey it over medium-high heat (don’t brown it, just quickly sear the outsides so that it seals in the juices in the slow cooker).
So I had cubed the pork, then looked at Cathy’s photo in comparison.  My pork cubes were way too big, so I re-cubed. (Cube and re-cube were sitting on a boat…)

6. Transfer the greyed pork to the slow cooker and turn the heat down to medium. Add a shake of olive oil, then onions and the garlic and soften it a little while scraping up all the pork bits and juice that have stuck in the pan. Cook for 3 minutes, stirring constantly and add it to the pork in the slow cooker.

7. Add the blended ingredients, 1/4 can of chicken broth and HALF of the cumin mixture to the slow cooker and stir. Set it on low for 8 hours.
This is where I stopped, put the shindig in the fridge overnight, and set it to slow cook before I left for work the next morning.

8. If you’re home, half way through the cooking process add the chopped green chiles and the remaining cumin mixture, as well as some green hot sauce (whatever you have… if you like it spicy). If you don’t work at home and are doing this on a weekday, just add this stuff as soon as you get home. If it’s looking too thick for you you can add some more chicken broth, but I like it thick so I usually stick to the 1/4 can.

9. Let it finish out cooking and then serve with tortillas. Inhale.
Of course, a girl’s gotta have carbs, so I whipped up some honey cornbread to go with the whole shindig and topped the chile verde with some Fage 0% Greek Yogurt and shredded cheeeeese!

YUM!  This was SO yummy, and super filling as well.  I would consider my first slow cooker experience a success! There was just something so nice about coming home after a day at work and having dinner all ready for you.  Question – the prep actually took a while (partially due to my aforementioned slow chopping) – do most slow cooker recipes require this amount of prep?

Anyone have a favorite slow cooker recipe? Taking suggestions!

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  • Amy
    March 25, 2011 at 1:42 pm

    OMG this looks divine! I need to try this ASAP!

    I really like to make salsa chicken for easy taco filling on a weeknight. Just a jar of salsa and 2 chicken breasts…set on low for 6-8 hours and enjoy! I usually end up just keeping the crockpot on warm until it's dinnertime, since the meat is done when I get home from work. 🙂

  • Gloria
    March 25, 2011 at 1:59 pm

    This look delicious, but is soo hot??? x gloria

  • BigAppleNosh
    March 25, 2011 at 2:11 pm

    Amy – thanks for the recipe! Sounds easy enough! 🙂

    Gloria – it's not that hot at all, actually! The green peppers were not hot, and the jalapenos were seeded. I actually added more Tabasco sauce to turn up the heat a bit 🙂

  • Kim
    March 25, 2011 at 2:29 pm

    Yum, looks spicy and delicious!

    March 25, 2011 at 2:44 pm

    Yum! bring on the spice! I can take it 🙂 Have a great weekend, sweetie!

  • Cathleya
    March 25, 2011 at 2:44 pm

    Yay! I'm glad it turned out!

    …the slow cooker recipes I cook usually take that long to prep, sadly. I try not to use TOO many canned ingredients which is why it always ends up that way (lots of chopping).

    Many people like "salsa chicken" which is literally chicken covered with salsa…that's 1 minute prep for sure! I've never tried it but I always hear rave reviews.

    My other fave slow cooker recipe is this one for Italian Pot Roast:

    the spice blend gives it a very unusual (in a good way) taste!

    Congrats on your first slow cooker recipe! I love walking into the house at the end of the day to a house that smells like dinner!

  • Alice
    March 25, 2011 at 3:02 pm

    I LOVE my crockpot, but too despise the long prep time. 🙁 Can't wait to see what other recipes you have in store!!

  • kelsey
    March 25, 2011 at 3:12 pm

    yum! I'm a big fan of the concept of a slow cooker and yet I still haven't used mine. I'm worried about using it when I'm gone because of the whole catching the house on fire thing, but maybe I need to chill out and just try it once.

  • San Jose Love
    March 25, 2011 at 4:03 pm

    Slow cookers are awesome. and skip the slapchop, it doesn't work b/c the blade is not a blade but just a metal piece, and chunks get stuck in the corners.

  • Jessica
    March 25, 2011 at 4:28 pm

    But, butttt the slap chop is amazing! And fantastic! I fully endorse the slap chop. 😉

  • Marissa
    March 25, 2011 at 4:32 pm

    YAY – You mastered your 1st "Crock Pot" meal 🙂 Looks fantastic and loaded with flavor. I am going to have to try this, mmmmm PS – bought a madelaine baking pan & can't wait to test it this weekend, heeheehee

  • lobster
    March 25, 2011 at 4:43 pm

    Looks tasty! I have a slow cooker I got over a year ago that I haven't used (yeah I'll admit it). Maybe this will be the first recipe to try…

  • Jade
    March 25, 2011 at 5:16 pm

    Most slow cooker recipes I find say you should brown your meat first, followed by a quick saute of the veggies. I usually skip right past this and just dump everything into the crock pot. I haven't found that the extra step of browning of the meat added anything. As long as the slow cooker has been on long enough to break down the meat, I'm happy. Plus, I'm just super lazy and hate washing extra dishes.

  • Pete
    March 25, 2011 at 5:43 pm

    Nice combination of ingredients; cumin, oregano and green chili. Love that!

  • Healthy Mamma
    March 25, 2011 at 7:03 pm

    I love chile verde! Living so near Mexico we have a lot of delicious chile verde around. This looks really yummy, I love the crock pot idea! I'll have to give it a try this weekend.
    btw, you mentioned wanting to learn more crock pot recipes. I have a few great ones on my blog, Simply Healthy Family. My last post as a matter of fact was 'Chardonnay Poached Salmon with Fennel and Orange' made in a crock pot! 😉
    It was fabulous and simple. check it out if youd like.

  • Joanne
    March 26, 2011 at 1:54 pm

    I love my slow cooker in principle but honestly rarely ever use it! I definitely need to break it out and give this chile verde a go….looks delicious!

  • Mrs. Hot Cocoa
    March 26, 2011 at 11:09 pm

    This makes me want to get a slow cooker!

  • honey my heart
    March 28, 2011 at 3:45 am

    inhale 🙂

    another delicious dish! i love verde sauce and am telling hubs about this recipe.