Ingredients
-
1/8
-
1
-
1/2
-
1/2
-
1
-
0.5
-
24
-
3 1/2
-
3 - 4
-
1
-
3
-
16
-
1/2
-
1/4
-
8
Directions
Chile Verde (Chicken or Pork), This is an adaptation of a recipe from the Food Network, and is absolutely delicious! Time includes crock pot cook time, but you could also do this on the stove , OMG, Fabulous! I wanted to lick my bowl to get every last drop This was my first time cooking with tomatillos, and I panicked when I could not find canned ones, but I bought 24 oz of fresh tomatillos, removed the husks, washed, and cut in quarters — I am no longer afraid On a hunch used 8 oz of diced Hatch chilies and 7 oz diced green chilies, which resulted in perfect heat for our 2-alarm threshold We used chicken this round, but I hear it’s even better with pork shoulder I cooked for 15 minutes at pressure in a 6-qt electric pressure cooker, but I’ll use my 8-qt next time to better handle the volume This is a KEEPER!
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Steps
|
1
Done
|
Combine All Ingredients (except Those For Serving) and Place in a Crock Pot. |
|
2
Done
|
Cook on High For One Hour and Then Switch to Low For an Additional 4-6 Hours - Time Could Be Different Depending on How Hot Your Crock Pot Cooks. (this Could Easily Be Cooked on the Stove as Well). |
|
3
Done
|
at This Point I Like to Break the Meat Up With a Large Spoon So That It Is More or Less "shredded". |
|
4
Done
|
Serve in a Bowl With Cilantro, Yogurt or Sour Cream and Tortillas on the Side (and a Spoon!). |
