This is an adaptation of a recipe from the Food Network, and is absolutely delicious! Time includes crock pot cook time, but you could also do this on the stove.
- 1⁄8 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground coriander
- 1⁄2 tablespoon ground cumin
- 1 tablespoon chili powder
- 0.5 (19 ounce) can green enchilada sauce (mild)
- 24 ounces tomatillos (canned, including liquid)
- 3 1⁄2 ounces salsa verde (hot)
- 3 -4 boneless skinless chicken breasts or 4 pieces lean pork
- 1 onion, diced
- 3 garlic cloves, minced
- 16 ounces mild green chilies (diced, including canning liquid)
- 1⁄2 lime, juice of
- 1⁄4 cup cilantro, chopped
- 8 medium potatoes, cubed (optional)
- yogurt or sour cream
- Combine all ingredients (except those for serving) and place in a crock pot.
- Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
- At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
- Serve with cilantro, yogurt or sour cream and tortillas (and a spoon!).
I made a double batch of this ahead of time on the stove for a party and froze it. I only deviated from the recipe by chopping the tomatillos and using fewer potatoes. I served it over plain white rice with cheese, onions, avocados and cilantro on the side. I thought it was just delicious. The leftovers went over scrambled eggs in the morning. I'm bringing this to a family sleepover next week. Pork is the best, but chicken is great too.
Very easy but tasty. The only changes I made were that I used red enchilada sauce (couldn't find green) and I used verde taco sauce instead of canned tomatillos. I also added some chopped jalapeño peppers to give it a nice kick. Make sure to trim the pork well and you'll get a nice lean meal. Will definitely be making this one again.
Yummy! We really enjoyed this delicious chile verde. I used a 2-lb. boneless pork loin roast cut into cubes and only 4 potatoes. Before serving, I did have to adjust the seasonings for our tastes. I added quite a bit more cumin and chili powder, and I also added some garlic salt and a little sugar to cut the tartness of the tomatillos. Also, I added a slurry using some masa harina and water to thicken the stew. I served this with steamed corn tortilla strips added to the stew and topped it with cilantro, sour cream, and some 4-cheese Mexican cheese blend. Delicious! The only issue I had with this recipe was that my potatoes weren't done after cooking for 1 hour on "high" and 6 hours on "low". I had to cook an additional 2 hours on "high" to get them cooked. Thank you for sharing this wonderful recipe...it is definitely a keeper! **Made for the "For Your Consideration" tag game.