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My review
Slow Cooker Guisado Verde
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."
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Ingredients
7 h 30 m servings 553 calsOriginal recipe yields 4 servings (4 Servings)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
- 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.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts
Per Serving: 553 calories; 36.9 g fat; 17.7 g carbohydrates; 37.3 g protein; 122 mg cholesterol; 1346 mg sodium. Full nutrition
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Reviews
Read all reviews 135189 Ratings
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Most helpful positive review
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 Equi...
Most helpful critical review
2/17/2012
Not what I call a real mexican recipe as my wife is Mexican and we call this dich chili verde(green chili sauce) but we only use fresh tomotillos,Anihym chilis and jalapenos or serrano chilli's ...
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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 Equi...
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 dinn...
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 o...
1/29/2006
This dish was excellent. However, you MUST take the advice of others and use chicken broth instead of water for added flavor. I also used pork loin instead of pork shoulder. The recipe came out ...
6/6/2012
Excellent. A little on the hot side for us, but still excellent. I used boneless country style ribs and cut them into chunks before I browned them. I used less jalapeno than called for (last ...
3/4/2005
This is great! I used chicken broth in place of the water and maybe only a 1/2 tsp. dried Cilantro because I don't care that much for it. I also used pork loin instead of pork shoulder because i...
2/17/2012
Not what I call a real mexican recipe as my wife is Mexican and we call this dich chili verde(green chili sauce) but we only use fresh tomotillos,Anihym chilis and jalapenos or serrano chilli's ...
12/4/2007
I'm going to give this 4 stars, since it was good, but I changed it around a little. I couldn't find canned tomatillos, so I used salsa verde and only one jalapeno (it was pretty fiery). With ...