Saturday, November 1, 2014

The Easy Way

So, one of these days I plan to make an authentic, from scratch version of chili verde. I have found a lot of great looking recipes. However, the authentic recipes also seem very labor intensive. As a result, for now I have chosen to go the easier route.

Here is a super easy slow cooker version of pork chile verde for you to try.

Pork Chili Verde


1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
3 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
2 jalapeno peppers, seeded and chopped
1 cup minced fresh cilantro
1 tablespoon cornstarch
1/4 cup cold water
Hot cooked rice
Flour tortillas, warmed


In a large skillet, saute the pork, carrots, onion, and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, jalapenos, and cilantro. Cover and cook on low for 6 hours or until meat is tender.

In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas.

Yield: 8 servings.

Source: Taste of Home. You can find it here.

Notes: I just couldn't bring myself to use the carrots. They just seemed out of place. So, I skipped them. I loved this. It was really flavorful, and super easy. I bought the pork already cut into cubes to save me some time.

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