Chile Verde

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“From The Mexican Slow Cooker. Cook's notes: To roast chilies, place on rimmed baking sheet about 6 inches below broiler element. Broil until charred, turning after top portion blisters and chars, to char opposite side. Cautiously wrap charred chilies in paper towels to cool. Cut in half and remove seeds and stem. Rub off charred skin with your fingers. I have an inexpensive coffee grinder that I use exclusively to grind spices. It works like a charm.”
2hrs 30mins

Ingredients Nutrition


  1. In a small skillet over medium heat, toast the cumin, clove and peppercorns until fragrant, stirring frequently so they don't burn. Let cool completely and grind in a spice grinder (see cook's notes).
  2. Place the tomatillos and jalapenos in a small saucepan and cover with cold water. Bring to a boil and simmer 5 minutes, or until barely soft. Drain immediately and place in a food processor along with the Anaheim chilies, garlic and salt. Pulse until smooth.
  3. Heat the lard (or oil) in a large skillet over medium-high heat and, working in batches, brown the pork on one side without stirring the meat, then turn and brown on the other side. Return all the pork to the skillet and add the poblanos and onion and cook, stirring, until the onions are soft, about 5 minutes. Add the ground spices and cook, stirring, for an additional 2 minutes, until the spices are fragrant. Transfer the pork mixture to a 5-quart slow cooker.
  4. Return the skillet to the stove and reduce heat to medium. Add the contents of the food processor to the pan and cook, stirring, until the salsa is thick and begins to stick to the pan. Add the water (or broth) and bay leaf to the pan and simmer, stirring once or twice, for 5 minutes. Stir into the pork in the slow cooker, cover, and cook on low 2 hours, or until the pork is tender. Serve hot with a bowl of Mexican crema or sour cream alongside.

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