Slow Cooker Hatch Green Chile Verde
Recipes Main Dish Meal ideas Mexican Pork Slow Cooker
Description
This slow cooker pork meal is delicious and tender. The "secret ingredient" is the Hatch chili, which are only grown in Hatch, New Mexico. Hatch peppers add a great depth of flavor and are surprisingly mild, so don't let them scare you off from using them
Ingredients
2 lb. tomatillos, husked and rinsed
1 medium yellow onion, peeled and quartered
4 cloves garlic, peeled and smashed
2-4 roasted hatch chiles, or one fresh jalapeño, stemmed
1/3 c. loosely packed cilantro leaves
1 t. kosher salt
1/2 t. pepper
2 lb. pork sirloin roast
2 T. olive oil, divided
1 T. butter
kosher salt, to taste
freshly ground black pepper, to taste
Directions
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Preheat oven to 450 degrees.
Spray a baking sheet with cooking spray; on it place the tomatillos, onion, jalapeño or the Hatch chilies and the garlic cloves. Roast 20 minutes, flipping the vegetables after 10 minutes. The tomatillos should be lightly charred and the onion is beginning to brown.
Transfer the roasted vegetables and any juice on the baking sheet to a food processor or blender and blend until almost smooth. Add cilantro and salt; pulse a few more times until mixed. Set aside or place in the refrigerator.
Cut roast into ½ inch by 1 inch pieces. Season well with salt and freshly ground black pepper.
Line a slow cooker with a slow cooker liner for easy clean up.
Place a large skillet over medium high heat; add 1 T. olive oil and the butter. Transfer half of the pork to the skillet; cook about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to the slow cooker; repeat with remaining pork.
Add the remaining pork, any bits and juice to the slow cooker. Pour all of the salsa verde which was made from the roasted veggies, on the pork and cover with lid. Set slow cooker to High; cook 4-5 hours or Low 8-10 hours.
Serve warm with tortillas, use in tacos or for enchiladas.
For extra heat, add more chopped chiles as a garnish, if desired.
3-4 servings.
**If you like your meat shredded, you could put the pork in whole and shred it after cooking.