SLOW COOKER PORK CHILE VERDE

Posted on Thursday, August 23rd, 2018 in main dish, slow cooker



An easy Mexican-style pork stew that the whole family can enjoy

Big Poppa’s Pork Chile Verde Stew derives from the traditional Mexican Pork Chile Verde. He’s taken the traditional recipe and modified it to make it easier to make while maintaining the authentic taste of the classic Mexican dish.

Warm up the tortillas and add a side of beans and rice, it’s time to eat.

Course: Main Course   Cuisine: Mexican   Prep Time: 1 hr   Cook Time: 3-4 hrs   Servings: 5-7

Ingredients

1/2 Smithfield Boneless Pork Loin

1-2 cups all-purpose flour

3-4 tablespoons cooking oil (peanut oil recommended)

15 oz Hatch Green Chile Enchilada Sauce

15 oz chicken broth

12 oz Hatch Flame Roasted Green Chile Salsa

16 oz Mild Salsa Verde

12 oz Tomatillo Verde Mexican Cooking Sauce

2 tablespoons Big Poppa Smokers Jallelujah Seasoned Jalapeno Salt 

2 tablespoons Big Poppa Smokers Little Louie’s Garlic Salt w/ Black Pepper

1 tablespoon white pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon cumin

1 tablespoon crushed garlic (garlic paste)

1/2 white onion (minced)

1/2 cup queso fresco

Directions

Remove pork loin from packaging

Trim excess fat off the pork loin and cut into small bite-sized cubes

Lightly coat in flour

Add cooking oil to a pan on medium-high heat

Brown pork cubes in pan, set aside in a bowl

Assemble wet ingredients in a slow cooker: green enchilada sauce, chicken broth, flame roasted green chile salsa, salsa verde and tomatillo cooking sauce – stir together

Mix in seasonings/spices: crushed garlic, onion powder, garlic powder, white pepper, Big Poppa Smokers Little Louie’s Garlic Seasoning Salt, Jallelujah Jalapeno Seasoning Salt, and cumin – stir together

Add browned pork to slow cooker, stir to coat the pork with the green chile mixture

Cover and set slow cooker on HIGH for 1 hour

After 1 hour, reduce heat to LOW and let cook for an additional 3 hours, or until pork is fully cooked and tender

Serve in bowls with finely diced (minced) onion and queso fresco on top or serve as part of a taco bar w/preferred garnishes

 

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