Imagine coming home after a long day of work, perhaps even commuting through the snow, to the aroma of green chile simmering in your Crock-Pot. Just one bowl is enough to warm you up and put a smile on your face. I originally created this recipe for my husband when we were first married—it’s one of his favorite meals. Since then it has won first place at a chile cook-off and been my favorite meal to make for family. It’s perfect for so many occasions, from a weeknight dinner to a potluck. I know your family will enjoy it as much as mine has.
2 tbsp. vegetable oil
salt and pepper
5 lbs. pork shoulder, trimmed from the bone and cut into hand-size pieces
10 cloves garlic, minced
1 large yellow onion, diced
1 lb. tomatillos, husked and diced
2 15 oz. cans diced tomatoes with juice
2 lbs. Anaheim chiles, roasted, peeled, and diced
4-6 jalapenos, roasted, peeled, and diced
3 tbsp. cumin seeds, toasted in a dry pan over low heat, shaking the pan frequently, until aromatic
2 tbsp. ground cumin
2 tbsp. Mexican oregano
1 tbsp. red chili powder
¼ tsp. cayenne
¼ c. flour
- Heat oil in large skillet over medium heat.
- Season pork with salt and pepper and brown in skillet.
- To the Crock-Pot, add garlic, onions, tomatillos, tomatoes, and peppers. Stir in spices.
- Remove pork from skillet and arrange in Crock-Pot.
- Sprinkle flour into pan and stir to create a roux. Tuck spoonfuls of roux in amongst the pork.
- Cook on high heat for 4 hours or low heat for 6 to 7 hours.
- Shred pork with a fork and let simmer for 30 minutes more.
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