Chili verde makes a great filling for burritos: Place a large spoonful of pork and steamed rice down the center of a warmed flour tortilla. Sprinkle with shredded cheese and shredded lettuce, then drizzle with sour cream. Fold in both sides and roll up into a burrito.
- 1 can (8 oz.) roasted whole green chilies
- 3 lb. boneless pork shoulder, cut into 1-inch cubes
- 2 cups chicken broth
- 4 garlic cloves, minced
- 1 tsp. dried oregano
- 1 1/2 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground white pepper, plus more, to taste
- Steamed white rice for serving
- 3/4 cup sour cream
- 1/2 cup chopped fresh cilantro
Cook the stew
Put the chilies and their liquid in a slow cooker, tearing the chilies into coarse strips with your fingers. Stir in the pork, broth, garlic, oregano, the 1 1/2 tsp. salt and the 1/2 tsp. white pepper. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions.
Serve and garnish the stew
Taste and adjust the seasonings with salt and white pepper. Ladle the stew over steamed rice and serve immediately, passing the sour cream and cilantro at the table. Serves 6 to 8.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).