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Slow Cooker Guisado Verde

Rated as 4.44 out of 5 Stars
6

"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
Original recipe yields 4 servings (4 Servings)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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 17.7 37.3 122 1346 Full nutrition

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Reviews

Read all reviews 135
  1. 190 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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...

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...

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 ...

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 ...

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...

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 ...

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 ...

First I want to say a big thank you to Shel1986 for her suggestion to use Herdez brand Salsa Verde. For everyone who complained this recipe was bland next time add 8-16 oz of this Salsa Verde in...