Zutaten für Crock Pot Guisado Verde
- Vegetable Oil
- Boneless Pork Shoulder
- 1 medium onion, chopped
- Garlic Cloves
- 1 lb tomatillos, husked and roughly chopped
- Diced Green Chilies
- Fresh Jalapeno Pepper
- Fresh Cilantro
- Dried Oregano
- Salt And Pepper
- 1 quart water (or enough to cover)
- Monterey Jack Cheese
- Sour cream
- Corn Tortilla Strips
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Zubereitung von Crock Pot Guisado Verde
- Heat 1 tablespoon of oil in a large skillet over medium heat. Brown 2 lbs boneless pork shoulder, cut into 1-inch cubes, on all sides. Set aside.
- Transfer the browned pork to a 6-quart slow cooker. Reserve the pork juices in the skillet.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet with the reserved pork juices. Sauté for 1 minute until fragrant.
- Pour the onion and garlic mixture, along with any remaining juices, into the slow cooker.
- Add 1 lb tomatillos, husked and roughly chopped; 1-2 serrano peppers (or 1-3 jalapenos), seeded and minced (adjust for desired heat); 4 oz canned green chiles, diced; and 1/2 cup chopped fresh cilantro to the slow cooker.
- Season with 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour in 1 quart of water or enough to just cover all ingredients.
- Cover and cook on high for 6-7 hours or on low for 10-12 hours, until the pork is very tender.
- Remove the pork from the slow cooker and shred with two forks.
- Return the shredded pork to the slow cooker and stir to combine with the salsa verde.
- Spoon the Guisado Verde into bowls and top with your favorite toppings such as crumbled cotija cheese, sour cream, and crispy tortilla strips. Serve with warm tortillas.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
40g
Fat
119g
Carbs
6g
