I grew up eating chile verde in burritos, quesadillas or on a plate with rice and beans. I’m talking about my all time favorite Slow Cooked Pork Chile Verde Recipe. It’s pork shoulder (or butt) cooked so slow that it falls off the bone. Chile Verde salsa that has a tiny amount of tartness from the tomatillos and limes and just the right amount of heat from the jalapeños and Serrano chiles. Add garlic and onions to the sauce with some chopped cilantro, marry the meat and sauce together, and you have magic in your mouth. It’s easily one of my favorite fillings for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas.
This is not your traditional Chile Verde recipe from New Mexico, as it’s much easier to make and you can leave it cooking for hours. My mom would start the dish in the morning in a Crock Pot before work and by the time all of us came home for dinner, it was ready to go. There were three boys in the house and each of us was busy with football practice and other after-school activities. Mom was just as busy with work and volunteer work. We’d all get home about 5 p.m. and she’d whip up some frijoles and arroz and serve it with steaming hot chile verde. The next morning I would have some in a burrito with eggs. Such wonderful memories.
Recently, I started stuffing roasted poblano peppers with the filling along with some Monterey Jack cheese. It has quickly become one of my “signature dishes.”
Slow Cooked Pork
Prep time: 10 minutes
Cooking time: 8 hours
Makes about 8 to 10 servings.
6 to 8 pounds of pork shoulder, fat trimmed
3 cloves of garlic, crushed
2 bay leaves
- Place the pork fat side down in the Crock Pot.
- Rub the pork with generous amounts of salt, pepper and garlic. Place the bay leaves on top.
- Turn the slow cooker on low and let cook for 8 to 10 hours. At this point the meat will just fall off the bone. Pull the bones and bay leaves out of the slow cooker and begin to shred the pork meat with two forks. Set aside.
Chile Verde (green chile sauce)
1 to 1/2 pounds tomatillos
1 yellow onion, quartered
5 garlic cloves, peeled
6 serrano chile peppers, stems removed
3 jalapeño peppers, stems removed
4 red dried chile peppers, stems removed
1 bunch cilantro leaves, cleaned and chopped
2 limes, juiced
Salt to taste
- In a medium-to-large stock pot add the tomatillos, onion, garlic, Serrano and Jalapeño peppers. Cover with water.
- Bring water to boil and cook for 20 minutes.
- Place ingredients in a blender with the cilantro and lime juice.
- Blend for about one minute and salt to taste.
- Mix the chile verde sauce with the shredded pork and serve.
Here’s a photo of my “signature dish” — a roasted poblano pepper stuffed with slow cooked chile verde, cheese, and drizzled with a Mexican crema sauce I slightly sweeten with honey, cinnamon and a bit of shallots.