Big Poppa’s Pork Chile VerdePosted on Friday, January 6th, 2023 |
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
1/2 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
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
