Stephanie O'Dea's Slow Cooked Chile Verde

Get Dinner Done Fast With This Slow Cooked Recipe

PHOTO: Stephanie ODea cooks up chile verde for Good Morning America.
Servings:6-8
Difficulty: Easy
Cook Time: min

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.

Ingredients

  • 4 pound chuck roast, or pork shoulder/butt (I used beef chuck)
  • 1 green bell pepper, seeded and diced
  • 1 small onion, diced
  • 1 (4 ounce) can diced chilés (mine were mild, your choice)
  • 1 (14.5 ounce) can diced tomatoes
  • 10 tomatillos, diced (peel off the outer wrapper, if they have one)
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons sage
  • 1 tablespoon oregano
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/4 cup chopped cilantro leaves
  • 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.

    Recipe Summary

    Main Ingredients: chuck roast, green bell pepper, chiles

    Course: Dinner

    More Info: Kid Friendly, Wheat/Gluten Free


     
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