Thursday, January 13, 2011

Chili Verde

I am completely in LOVE with Mexican food! I crave it daily, I never get tired of it, and I love to cook it. So when I saw this recipe over at My Kitchen Cafe, I immediately added it to my "must try" list. It is so good, the pork is so tender and it made for the perfect Sunday meal for my family and friends. Do plan time for this, though, and DO NOT skip the reducing of the sauce, it is VERY important to this recipe!
*I altered this recipe to use what I had on hand, this is my version

Chili Verde (Mexican Stewed Pork)
(8-10 servings)

2 T canola oil
5 pounds boneless pork roast, trimmed of as much fat as possible
salt and pepper for seasoning roast
2 yellow onions, chopped
5 cloves of garlic, finely minced
1 (15 oz) can green enchilada sauce
2 (7 oz) cans diced green chilies
2 (14 oz) cans petite diced tomatoes
1 cup beef broth
1 t ground cumin
1 t dried oregano
1/2 t pepper

Cut the roast into 3-4 large chunks. Season the pork with salt and pepper. In a large heavy pot, heat the oil over medium heat until shimmering and hot. Add the pork and brown on all sides (about 1 minute on each side), do not crowd the pork. You may need to do the pork in shifts. Leave the pork in the pot and add the onion and garlic and cook for 1-2 minutes. Place the pork, onion and garlic in the slow cooker and stir in the rest of the ingredients. Cover and cook on low for 8-9 hours. After the pork has cooked, remove it and shred it. Cover with foil to keep warm. Now pour the remaining sauce into a large sauce pan and bring to a boil. Simmer vigoriously for 20-30 minutes. Stir often to prevent sticking and burning. The sauce should be reduced by about half and thickened. Add the sauce and the pork back into the slow cooker and heat through. Serve with homemade tortillas, and all the fixings... cheese, sour cream, avocado, lettuce, tomatoes, salsa etc.
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