Sunday, March 11, 2012

Slow Cooker Chile Verde

3 TB olive oil
1/2 c onion, finely chopped
2 cloves of garlic, minced or 2 TB of prepared minced garlic
3 lbs boneless pork shoulder, cubed or 3 lbs beef arm roast cut up in chuncks (would also be great with chicken)
2 bottles green salsa (approx 32-36oz)
1 (4 oz) can diced jalapeno peppers
1 (14.5 oz) can diced tomatoes

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add your choice of meat and the jalapenos. Cook until browned on the outside and garlic/onion slightly browned. Transder the meat mizture to a slow cooker and add the salsa and tomatoes.

Cover and cook on high for 3 hours. Reduce setting to low and cook for 4 ot 5 more hours. (If you are going to cook all day it can cook on low for 9-10 hours).

Delicious served over rice or also great as a burrito filling.

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