Stephanie O'Dea's Slow Cooked Chile Verde
Get Dinner Done Fast With This Slow Cooked Recipe
This is a fantastic dish for entertaining, or for a busy weeknight—you can follow the directions listed and make your own salsa verde from scratch with fresh tomatillos (small green tomatoes with a thin, papery wrapper—usually housed next to the tomatoes or garlic in the grocery store), or you can cook the "lazy way" and use jarred salsa verde.
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: