Stephanie O'Dea's Slow Cooked Chile Verde

Ingredients

Cooking Directions

Use a 6-quart slow cooker. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used the pampered chef chopper thingy. You can pulse in a food processor, instead, if you'd like). Pour in the cans of diced chilés and tomatoes. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.

Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork. After 7 hours on low, my meat was still pretty tough, so I chopped it into large chunks, and put it back in the pot for another 2 hours. By then, it had shredded nicely for me.

Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream.

This dish pairs nicely with:

Mexican Black Beans

Black Beans with Cilantro

Refried Beans

Taco Dip

Stephanie O'Dea is the NYT best-selling author of Totally Together: Shortcuts to an Organized Life and the Make it Fast, Cook it Slow cookbooks.