*Crockpot Recipe Alert: SUPER EASY CHILE PORK VERDE

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Now for those of you who don’t have time to stand over your pork shoulder and watch it cook, i introduce to you THE CROCK-POT. Love it. Use It. Let it guide you to cooking perfection! I swear the crock-pot can be a life saver.

This recipe is a stick-to-the-ribs type of recipe. If you want something hearty and flavorful without having to go to a Mexican Restaurant, then here you go!!


  • 1 Pork Shoulder ( size/lbs really depends on the amount of pork you desire)
  • 2 Cans of Las Palmas Green Chile Sauce ( you can also use one can depending on the size of your crock-pot)
  • 1 whole white onion
  • 1 Pack of your favorite flour tortillas ( I prefer mission tortillas because they’re LITERALLY like puffy, soft clouds in your mouth)
  • 1 Large Crock-pot! (of course)

Prep Time: 5 Minutes. Coarsely chop your white onion. Set it aside. Wash your pork shoulder thoroughly, place it in the crock pot. Pour the onions over the pork shoulder. Then lastly, pour both cans of las palmas green chile sauce over the meat. This allows for the pork to soak up the flavor. FOR A SPICIER OPTION: ADD CRUSHED RED PEPPER.

Cook Time: 8-10 hours. Set it before you go to work, and by the time you come home, your entire house will smell like delicious, juicy, green chile pork. YUM!!!


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photo 3IN THE CROCK-POT YOU GO!

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This recipe for Chile Pork Verde can be done in two ways depending on what you like/prefer:

Option 1- BAKED CHILE PORK VERDE BURRITOS WITH ENCHILADA SAUCE: After your pork is done, get some flour tortillas, roll them up individually into burritos, place each burrito into a casserole baking dish 15X10 or smaller depending on how many burritos you make, THEN find your favorite enchilada sauce ( red or green) and pour it over the burritos, sprinkle (GENEROUSLY) with cheese, and bake for 15-20 minutes.

Option 2- Chile Pork Verde (basic). After the crock-pot has tenderized your pork shoulder, grab a spoonful ( or more) of the chile Verde and enjoy! Have it with rice and beans, in burrito form or whichever you prefer!

So I decided, after my chile Verde was done, to do option 2.

BAKED CHILE VERDE BURRITOS. I decided to use the Las Palmas red picante sauce to pour over the burritos and I layered them with cheese. I rolled about 6 burritos here which was plenty! The combination of the green chile on the inside and the red sauce on the outside baked was ridiculously amazing. It was by far my most favorite combination of flavors for a burrito. I also sprinkled bits of tender pork over the burritos just to make it more chunky.


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BUT WAIT….WHERES MY SALSA????!!!

Of course I had to prepare a quick salsa. If you prefer to have your burritos without salsa on the side, that is fine. I used a basic kitchen-aid chopper to blend my onions and jalapeños. Then I coarsely chopped the tomatoes and added them all into a bowl for a chunky style salsa.

  • 2 chopped Roma tomatoes
  • 2 jalapeños finely chopped
  • 1/2 white onion finely chopped
  • 1/4 cup of water
  • 1/2 cup of tomato sauce
  • Salt generously to taste

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AND OUALA! BON APETITE!……Or, should I say SALUD!

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