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Slow Cooker Guisado Verde
June 06, 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 year’s harvest, which I froze, were HOT), and rounded everything out with some salsa verde in addition to the tomatillos and green chilies. I found it unnecessary to add any water. I served this over Mamacita’s Mexican Rice along with some sour cream and guacamole, and Skillet Summer Squash, both recipes also from this site.

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