When preparing for our move to Edmonton, we had to determine what to pack and what to leave behind, be it in storage or at a friend's house. One of the kitchen appliances that didn't make the cut into the car was my crock pot (luckily, it's in good hands at S's house).
So imagine my delight when, exploring the cabinets of our new, furnished apartment, I found a crock pot on the top shelf! And said crock pot, plus pork shoulder on sale at the supermarket, equals chile verde, wooo!
I had never made chili verde before, and based my recipe off this one from AllRecipes. I seriously love that website...
Start by sauteing an onion and chopped garlic in 3 tablespoons of olive oil.
Cook on low heat, just until onions become soft - you don't want to brown them.
Meanwhile, cube the pork shoulder. I found the pork shoulder a little intimidating to work with...
...but forged ahead. Add pork to saute pan,
and cook until meat is browned on all sides. Then, add contents of pan into the bottom of your crock pot. Next, add 1 large jar of green salsa, 1 small can of diced jalapeno peppers, 1 can of diced tomatoes, and some Cholula's for good measure.
I had some corn in the freezer, so that went into the pot as well.
Mix well, and cook on high heat for 2-3 hours. Then, cook on low heat for another 5+ hours.
Thanks to the slow cooker, the pork is unbelievably tender. This chili is hearty, spicy, and so comforting on a cold, snowy day.
Outside:
Inside:
You can guess where I'll be staying!
--R
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