Slow Cooker Chile Verde
I wanted to make this recipe in a slow cooker, but I was concerned that there would be too much fat left in the dish… So I searched and came up with a plan to use the slow cooker but to change the way that it is done… It is not hard, but there are a few extra steps to ensure that much of the fat was removed.
Make The Salsa
Before you begin this recipe you will need to have one batch of Hatch Green Chile Tomatillo Salsa ready to go… You can find the recipe here.
Marinate The Pork
Boil three cups of water at a rolling boil for 4 minutes, then take it off the heat and let it cool with a cover on the pan, place in the refrigerator. When the water is cold add 1 cup of it to the slow cooker, save the rest of the water, then add 1/2 cup Apple Cider Vinegar, 1 tbsp of Table Salt and mix till dissolved. Do not turn the heat on the slow cooker we will not be needing it till later…
Why Use Boiled & Cooled Water: Water is not normally used in marinades, and can grow bacteria where vinegar and salt would not. I did not want to add anything to the marinade that could grow bacteria without making sure is did not already contain living bacteria… Also heating the water lowers the chlorine that comes from tap water.
Then take about 2.5 pounds of Pork Shoulder and add it to the slow cooker, leave it whole, you don’t need to cut it up till after it has been in the marinade. Turn it over and move around till every surface is wet with the marinade, then cover and let it marinade for 45 minutes. Remember do not turn the heat on the slow cooker, it needs to stay at room temperature or colder some like to marinate in the refrigerator.
The main reason for marinating is to kill any excess bacteria that may be on the surface of the meat, some people like to rinse meat in water, but I would prefer to wash it in a marinade. Not cutting the meat should keep the surface bacteria on the surface of the meat till the marinade does it job.
Besides cleaning the meat, and the reason most people marinate is that marinating will tenderize and impart flavor to a cut of meat.
After 45 minutes of marinating pour off the marinade and any juices, I discard. Wash the slow cooker crock to get rid of the marinade.
Cut, Brown & Deglaze The Pork
Now cut the Pork in 1-inch pieces, add them to a hot skillet and brown, you may not need any extra fat if you use a non-stick pan, because the meat will release some fat as it starts to heat up. When meat has browned, add 1 cup of the cold water to deglaze the flavors on the pan, once the juices are deglazed, add everything to the slow cooker, cover and cook on high for about 1 hour.
Drain The Juices Off The Pork
After about an hour in the slow cooker turn off the heat, either remove meat leaving the juices or pour off the juices, the meat and juices will be hot so be careful. Let the juices cool, putting it in the refrigerator or even the freezer will speed it up. Once it has cooled and the fat has hardened on the surface of the juice, remove it and discard.
Add Pork back to the slow cooker, with the heat off.
Reducing The Juices
Because I do not want excess water in the Green Chile Tomatillo Pork, I boil the juices to reduce them. We want to retain as much flavor as we can, and the juices are loaded with flavor and water. Cook till the juices are reduced by about 1/3 of what they were, leaving 2/3 (this could be less if you want). You just have to guess, or you could measure everything, I find a spot to watch on the inside of the corning skillet. Do not leave while reducing, you could boil away the juices and burn the skillet.
I Am Loving My Hatch Green Chiles
Not too long ago, I received a box of Hatch Green Chiles from the Hatch Chile Store, and I can’t seem to get enough of them… I love using them in anything that I can think of… Scrambled Eggs, Gluten Free Chile Rellenos Quiche, Hatch Green Chile Tomatillo Salsa, and how about a secret new dessert coming soon?
Add Hatch Green Chile Tomatillo Salsa
When the juices are reduced, add chopped Cilantro, 1/4 cup Hatch Green Chile’s, and 1 batch of Hatch Green Chile Tomatillo Salsa, to skillet with reduced juices, let it simmer for 5 minutes, then add to the Pork in the slow cooker, cover and let it slow cook till Pork is tender…
When Pork Is Tender
After cooking till the Pork is tender, it will be ready to eat… I like to have mine with Corn Tortillas, I heat them up in a skillet turning till cooked but still soft, then add a few tablespoons of Green Chile Tomatillo Slow Cooker Pork. I guess you could also have it over rice or some other starch…
Let Me Know
Please let me know what you think, I thought this was delicious, my husband Harvey agreed… We ate it up… You can leave me a comment below, I check for comments daily… Audios Amigos…
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- 1 batch Hatch Green Chile Tomatillo Salsa, about 2.5 cups
- 3 cups boiled water, only use 2 cups
- 1/2 cup apple cider vinegar
- 1 tbsp table salt
- 2.5 pounds pork shoulder, marinated then cut in 1-inch chunks
- 1/4 cup hatch mild green chiles chopped fine
- 2 tbsp finely chopped cilantro
- Make Hatch Green Chile Tomatillo Salsa
- Bring 3 cups of water to a rolling boil, let boil for 4 minutes, remove from heat, cover and let cool in refrigerator or freezer
- When water is cold, measure 1 cup and add it to the slow cooker, save the rest, then add 1/2 cup apple cider vinegar and 1 tablespoon salt, mix to dissolve
- Add 2.5-lbs pork shoulder to slow cooker, do not cut, turn and move around in marinade till covered, let marinate 45 minutes
- After 45 minutes remove pork and discard the marinade, cut pork into 1-inch pieces, heat a skillet and add cut pork and brown
- When the pork has browned, measure and add 1 cup of the cooled water to deglaze the skillet, discard any leftover water,
- When the skillet has been deglazed, add pork and juices to slow cooker and cook on medium for 1 hour
- After 1 hour of cooking, remove the pork and separate the juices, add the pork back to the slow cooker and let the juices get cold, when juices are cold remove the hardened fat from the surface and discard
- Take the defatted juices and add to a skillet to reduce, bring to a rolling boil and let it reduce by 1/3, leaving 2/3
- When the juices have reduced, add the hatch green chile tomatillo salsa, hatch mild green chiles, and cilantro, bring them to a simmer and let cook for 5 minutes till everything is hot
- Add the green sauce to the pork in slow cooker and let it cook on low till the pork is tender
- When the pork is tender it is ready to eat
- Serve with corn tortillas or on a bed of rice