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Slow Cooker Chile Verde
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| 4 pound | chuck roast, or pork shoulder/butt (I used a chuck roast) |
| 1 | red bell pepper, seeded and diced |
| 1 small | onion, diced |
| 1 (4 ounce) can | diced green chile, can dice up fresh roasted too |
| 1 (14.5 ounce) can | diced tomatoes |
| 10 | tomatillos, diced, (peel off the outer wrapper, if they have one) |
| 4 cloves | garlic, minced |
| 2 teaspoons | kosher salt |
| 2 teaspoons | cumin |
| 2 teaspoons | sage |
| 1 Tablespoon | oregano |
| 1/2 teaspoon | red pepper flakes, (or more, to taste) |
| 1/4 cup | chopped cilantro leaves |
The Directions.
I used a 6 quart. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used the pampered chef chopper thingy. You can pulse in a food processor, instead, if you'd like). Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork. After 7 hours on low, my meat was still pretty tough, so I chopped it into large chunks, and put it back in the pot for another 2 hours. By then, it had shredded nicely for me.
Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream. oh! and refried beans.
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