Literally “green chile,” this popular Mexican-influenced stew on the menu at many taquerias could not be simpler to prepare using a slow cooker, making it a perfect choice for One Pot Wednesday. Bite-size chunks of tender pork are combined with mild green chiles and tangy tomatillos. Serve it with crispy tortilla chips alongside, or stuff it into warm tortillas with sliced avocados and a squirt of lime juice to make tacos.
- 4 lb. (2 kg) boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5-cm) cubes
- Kosher salt and freshly ground pepper
- 4 cans (7 oz./220 g each) diced fire-roasted mild green chiles, drained
- 2 cans (12 oz./375 g each) whole tomatillos, drained and broken up by hand
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 large jalapeño chile, seeded and minced
- 2 cups (16 fl. oz./500 ml) low-sodium chicken broth
- 3/4 lb. (375 g) firm, ripe tomatoes, finely chopped
- 1 Tbs. dried oregano
- 2 tsp. ground cumin
- Sour cream for serving
- Chopped fresh cilantro for serving
Season the pork with 2 tsp. salt and 1 tsp. pepper.
In a slow cooker, combine the pork, mild chiles, tomatillos, onion, garlic, jalapeño chile, broth, tomatoes, oregano and cumin and stir to mix well. Cover and cook on low for 8 hours. The pork should be very tender and a thick sauce will have formed in the bottom of the slow cooker.
Ladle the chile into individual bowls, top with a little sour cream and cilantro, and serve immediately. Serves 8 to 10.
Adapted from Williams-Sonoma Quick Slow Cooking, by Kim Laidlaw (Weldon Owen 2014)