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Slow Cooker Guisado Verde

Slow Cooker Guisado Verde

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Fastcooker

An easy tomatillo and pork stew that is my boyfriend's favorite. Make it as spicy as you like by adding more or less jalapenos, or do not add any if you have a more tender palate.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1442 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
  2. In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
  3. Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
  4. Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.
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Reviews

LUSCIOUSLEMONADE
157
12/13/2006

Mmmm. So good. I simplified this recipe by substituting 2 jars of Herdez salsa verde for the tomatillos and chiles and doubled up on the garlic because I LOVE garlic. I also substituted Dos Equis beer for the water. This was killer. So delicious and so easy. It would make an excellent base for a green pork chilli if you wanted to add a couple of cans of white beans as well. Hominy would be a fun addition too. I will make this again and again. Mmmmmm. Also, a note, if you can acquire Mexican oregano, your tastebuds will thank you. It has an amazing earthy flavour that you just can't replicate with anything else.

Keilypie
58
11/14/2005

Fantastic! I used a 32oz. jar of tomatillo salsa to replace the tomatillos, onion, garlic, jalapeno and chiles. It had everything in it. I also replaced the water with chicken stock. During dinner my husband kept coming up with more ways we could use this pork. We ate it like soup, we had it wrapped in tortillas and next I will use it to make enchiladas! Yummy :)

LPEICHEL
36
7/5/2005

Excellent. I used fresh tomatillos instead of canned, pork tenderloin instead of shoulder, and chicken broth instead of water. The meat was very tender, and had a great flavor. I strained some of the water out of the sauce, and added it back to the slow cooker with the shredded pork. We spooned it into warm tortillas and topped it with avocado, cheese and sour cream. DELICIOUS!!