Chili Verde
5 April 2019 08:01 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
harmonic_tabby posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
gluten_freeI'm posting this so those interested can try it once or twice before May.
My husband and I have been eating this in celebration of Cinco de Mayo for the last decade. I make no claim it is 'authentic' and yet I can taste little difference between this and the green chili served at our local mexican diner. These are directions for a 5 quart slow cooker. This provides two meals for hubby and me (yeah leftovers!) or one for two adults and a teen aged boy. If you're feeding 4 or 5 people it makes a hearty entree and you could serve with refried beans and tortillas or corn bread.
Ingredients (check your labels diligently on commercial items since the recipe can change to include wheat/gluten without a noticeable change to the packaging):
Yellow onions (or white if you prefer)
Salt
3-4 pounds of boneless pork
16 ounce jar of salsa verde
Sour cream (this is optional)
Peel, quarter and slice enough onions to fill the ceramic insert halfway (I can't tell you exactly how many you'll need since they vary so in size. One day I might only need 4 very large ones and other times it will take seven or eight). I cut the quartered onions into roughly 1/4 or 3/8 inch slices and break them apart gently while putting them into the insert. Sprinkle with 1 teaspoon salt. Cut the pork into chunks; we like them about 2 inches cubed. Begin mixing into the onions with your clean, bare hands. You want the pork and onions to be distributed evenly in the insert. Shake insert gently to settle the ingredients and then pour in the jar of sauce. Set the slow cooker to low and walk away.
This was delicious 10-12 hours later. To serve, ladle several scoops of soup into a deep bowl and add a dollop of sour cream.
I understand some recipes call for pinto beans or diced potatoes but we seem to be purists and this feeds us wonderfully every time. If you'd like it hotter than your jarred salsa just add some diced, canned green or jalapeno chilis. I hope you enjoy and let us know about any successful tweaks.
Tabs
My husband and I have been eating this in celebration of Cinco de Mayo for the last decade. I make no claim it is 'authentic' and yet I can taste little difference between this and the green chili served at our local mexican diner. These are directions for a 5 quart slow cooker. This provides two meals for hubby and me (yeah leftovers!) or one for two adults and a teen aged boy. If you're feeding 4 or 5 people it makes a hearty entree and you could serve with refried beans and tortillas or corn bread.
Ingredients (check your labels diligently on commercial items since the recipe can change to include wheat/gluten without a noticeable change to the packaging):
Yellow onions (or white if you prefer)
Salt
3-4 pounds of boneless pork
16 ounce jar of salsa verde
Sour cream (this is optional)
Peel, quarter and slice enough onions to fill the ceramic insert halfway (I can't tell you exactly how many you'll need since they vary so in size. One day I might only need 4 very large ones and other times it will take seven or eight). I cut the quartered onions into roughly 1/4 or 3/8 inch slices and break them apart gently while putting them into the insert. Sprinkle with 1 teaspoon salt. Cut the pork into chunks; we like them about 2 inches cubed. Begin mixing into the onions with your clean, bare hands. You want the pork and onions to be distributed evenly in the insert. Shake insert gently to settle the ingredients and then pour in the jar of sauce. Set the slow cooker to low and walk away.
This was delicious 10-12 hours later. To serve, ladle several scoops of soup into a deep bowl and add a dollop of sour cream.
I understand some recipes call for pinto beans or diced potatoes but we seem to be purists and this feeds us wonderfully every time. If you'd like it hotter than your jarred salsa just add some diced, canned green or jalapeno chilis. I hope you enjoy and let us know about any successful tweaks.
Tabs