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Slow Cooker Guisado Verde
February 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 which are simmered in chicken stock for about 1 hour only the stems are removed from the chili's then they are run through the blender using some of the stock poured over the browned meat (cubed)and allowed to simmer we make large batches so you need about 4 lbs of tomotillos,8 to 10 of each type chili (we like it spicy)simmer for a couple hours serve with Mexican rice and flour or corn tortillas enjoy!

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