Chilly Weather = Chile Weather!

Back in the day, I was a vegetarian for 6 or 7 years.  Then one day I was at a farmer’s market in Walla Walla, Washington with one of my best friends and she told me that she was eating the best thing she had ever tasted.  That thing was a freshly made pork sausage with sweet onions, all locally sourced.  I took a bite and declared that I was no longer a vegetarian.

My point is that if there was ever a reason for eating meat, it’s pork.  Pork is delicious!  It is also incredibly versatile, running the gamut from decadently fatty bacon (which I like to think of as the candy of meats) to lean and healthy tenderloin.  The tenderloin does get less healthy when you wrap it in bacon like I usually do, but that is beside the point.   I still eat vegetarian a good chunk of the time (because vegetables are awesome), but every once in a while pork really sounds good.  And by every once in a while I mean this week.

I had about 3.5 pounds of pork tenderloin in my freezer that needed to be used and when my husband said he was in the mood for Mexican food, I hit upon the perfect solution: chile verde.  Chile verde is basically a stew with pork, various peppers, garlic, and tomatillos.  It can be eaten straight up in stew form or used as a taco filling.  It is also a perfect slow cooker recipe.

I used this recipe from the Food Network as the basis for my chile verde, although I made a few alterations.  For one thing, I love the flavor of roasted chiles, so I roasted all the peppers along with the tomatillos.  I took before and after pictures of this but then accidentally deleted them from my camera.  Doh!  It was pretty straightforward, though.  I just cut all the peppers into chunks and threw them under the broiler on a sheet pan.  Another alteration I made was whirring the tomatillos in the food processor rather than chopping them.  Also, after I sauteed the vegetables I deglazed the pan with tequila.  Then everything went into the crock pot.

I set it for 3 hours on high, but you could also set it for ~6-8 hours on low and it would work fine.  At this point you could call it done and serve it as a stew.  We wanted it for tacos, however, so I strained out the solids using a colander.

Then I pulled out all the pork pieces and shredded them using two forks.

Once all the pork was shredded, the peppers and onions got added back in.  I also added a little of the broth to give it some moisture (I reserved the rest of the broth for tortilla soup).  Once that was done, I did a final seasoning and called it good.

We’ve been eating this as a taco filling with corn tortillas, fresh lime, cilantro, & a little jack cheese and it is awesome!  It’s also really good with eggs for sort of a huevos rancheros style breakfast.

Do you like to use a slow cooker?  What are your go-to recipes?

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