Mely Cooks Monday

Crockpot Pork Chile Verde

 

A couple years ago one of my brother's good friends Craig brought over a tasty Pork Chile Verde he had made in the oven. It was quite tasty, very juicy and had great flavor! It seemed simple enough, you cook pork with green sauce and spices. So Monday night I decided to recreate this recipe but with my Crockpot! The results? Juicy, tender and flavorful! I like to think of this as an easier and tastier version of Carnitas. My parents in law and Tony agreed it tasted sort of like Carnitas, Carnitas are usually fried with lard and have tons of flavor. This pork has just as much flavor but is not fried, instead it's cooked in it's own juices and sauce. Delish!

What you will need:

 

3 LB Pork Shoulder

3 LB Tomatillos

3 Garlic Cloves

3 Jalapenos

Salt

 

For the Tacos...

Corn Tortillas

Chopped Cilantro

Chopped Onion

Quartered Limes

 

First you will need to whip up a simple green sauce. Remember: No matter what anybody tells you, Mexican green sauce is always made with a Tomatillo base. Now if you want to use canned Green Sauce, that's perfectly fine too. I just don't because something about canned Mexican sauces deeply disturbs me. But if you do use canned green sauce you can use 5 or 6 cans of this stuff:

 

 

Peel, wash and halve your Tomatillos. Place them in a small pot and fill it with water until you almost cover them completely. Boil on medium heat for about 10-15 minutes or until your Tomatillos have a consistent darker green color through out. This means they're all cooked.

 

Once your Tomis are cooked, blend them with your jalapenos, garlic cloves and salt to your liking. This is a basic Green Sauce you guys!

 

 

This is what my meat looked like before cooking (I didn't blend all my green sauce ingredients together because I was too lazy that's why it looks a bit chunky)

 

Now take your pork shoulder and place it your Crockpot and almost cover that baby up with your sauce. Cook on low for 10 hours and your pork will practically fall apart. Keep on warm until you are ready to serve. When you are ready to serve, take a fork and shred all your pork. Use a draining spoon to serve your shredded pork on warmed tortillas with chopped onion, chopped cilantro and a squeeze of lime. Optional: You may heat up a pan with some oil and run the meat through the pan to brown the edges a bit.

 

 You can see the chunks of Tomis and Jalapeno

 

 

Final Product...

 

Done!