Oh, the back story! If you’re just looking for a too easy to be true recipe, skip on down the post a bit, but if you want a laugh stay here for the details.
Let’s just start by saying this should be categorized under “Should have seen this coming a mile away”. Here’s the lowdown:
- Teen age son comes home from school needing Dad’s famous chili recipe for Spanish class. That’s an easy one! Dad’s recipe means wait until Dad comes home and ask him. I’m done!
- Sure, I know that Dad’s chili recipe is a tightly held secret and no written account of this divine dish exists, but again, not my issue.
- Next day, son still needs recipe.
- Late-ish that night, son hands me my totally unorganized recipe binder asking for another recipe, Chile Verde. Good alternate choice! A great dish.
- Son types up said recipe in Spanish and prints it for class. (Printer actually has toner for the first time ever in the history of computers when an assignment was started the night before it was due. Yahoo!)
- Ok, you can already see this coming a mile down the tracks, but I’m just relieved that none of this has landed on my plate so to speak. We’re talking week day survival skills here!
- Skip ahead a few days. Son texts me to say that he needs to bring the Chile Verde to school the next day to share in class. Are you kidding me? A long cooked dish with a small army of ingredients and I’ve got less than 24 hours notice?! And, of course since the gods and goddesses are all against me at this point, I’m at work for a late meeting until 8 that night to find out how awful the upcoming budget cuts will be on everyone. Sucks to be me.
- In a moment of desperate inspiration, I realize that while there is no way dear Son will be bringing in Chile Verde from that recipe, there just may be a slow cooker recipe out there. Hit up All Recipes (with a great slow cooker recipe selection to be sure), choose the Chile Verde recipe with the fewest ingredients and best ratings.
- Stop by the store on the way home to pick up the very few needed ingredients, prepare and toss in the slow cooker and go to bed.
- In the morning, Voila! delicious food for the wonderful Son to take to school the next day.
- Next day, Grateful Son comes home and (without any prompting whatsoever) tells me that my Chile Verde was a hit. Yes!
Honestly, this is so good that I’ll likely toss the previous, more authentic, recipe and just stick with this. Its that good!
Slow Cooker Chile Verde
- 3 tablespoons olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 3 pounds boneless pork shoulder, cubed
- 5 (7 ounce) cans green salsa (Hernandez is a good choice)
- 1 (4 ounce) can diced jalapeno peppers
- 1 (14.5 ounce) can diced tomatoes
- Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeño peppers, and tomatoes.
- Cover, and cook on low over night.
- I doubled the recipe and ended up using 3 cans of Hernandez green salsa and one bottle of store brand green salsa.
- The original directions were to cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
- This has a bit more kick than you may expect from the ingredient list.
- Do be sure to trim all fat off the pork. Anything missed with feel pretty gross in your mouth when eating the meal.
- Serve in a bowl with a dollop (love that word!) of sour cream or over rice to soak up all the delicious broth.