Slow Cooker Family Dinners For Fall: Pork Chile Verde
Last winter I fell in love with the slow cooker. Carrying a baby around all the time didn't leave me free to stir or flip or rotate or sprinkle while dinner bubbled away on the stove. We fell into a routine of baked chicken with rice and whatever vegetable I found in the fridge cut up last minute and threw on the table.
At my sisters Bridal Shower her guests kept talking about their Instant Pots and how easy they had made their lives. I dug up my Mom's old slow cooker and searched around the web for some interesting, flavorful recipes.
Slow Cooking is a life saver! Cut everything up the night before. Put it into the pot the next morning and 8 hours later you have dinner. AMAZING!
Now that Fall is officially here I've been obsessing over this Instant Pot to replace our ancient one. I've also been spending time at the library looking up recipes that are healthy, warm and delicious.
I made this recipe for Pork Chile Verde over the weekend. It's brothy and hearty. A great chilly Sunday meal and definitely a new favorite in our house.
- 4 cups unsalted chicken stock
- 2 cups dried Great Northern beans (unsoaked)
- 2 cups chopped white onion (about 8 oz.)
- 1 1/3 cups tomatillo salsa (such as Frontera)
- 1/2 cup water
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 8 garlic cloves, minced
- 2 pounds trimmed boneless pork shoulder, cut into 1 1/2-in. cubes (about 2 1/2 lb. purchase weight)
- 1/2 cup thinly sliced green onions
- 1/2 cup thinly sliced radishes (optional)
- Combine chicken stock, beans, white onion, salsa, 1/2 cup water, cumin, oregano, salt, garlic, and pork in a 5- to 6-quart slow cooker
- Cover, and cook on low 7 hours and 30 minutes to 8 hours
- Sprinkle with green onions and radishes, if desired, before serving