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Slow Cooker Guisado Verde
SUBMITTED BY:
Fastcooker
"An easy tomatillo and pork stew that is my boyfriend's favorite. Make it as spicy as you like by adding more or less jalapenos, or do not add any if you have a more tender palate."
RECIPE RATING:
Read Reviews
(42)
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PREP TIME
15 Min
COOK TIME
7 Hrs 15 Min
READY IN
7 Hrs 30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons vegetable oil
2 pounds boneless pork shoulder
1 large onion, coarsely chopped
3 cloves garlic, chopped
2 (12 ounce) cans tomatillos, drained and chopped
1 (7 ounce) can diced green chile peppers
2 fresh jalapeno peppers, sliced
1/2 cup fresh chopped cilantro
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 cup shredded Monterey Jack cheese
1/4 cup sour cream
4 sprigs fresh cilantro, for garnish
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DIRECTIONS
Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.
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REVIEWS
Reviewed on Dec. 13, 2006 by
LUSCIOUSLEMONADE
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LUSCIOUSLEMONADE
Dec. 13, 2006
Mmmm. So good. I simplified this recipe by substituting 2 jars of Herdez salsa verde for the tomatillos and chiles and doubled up on the garlic because I LOVE garlic. I also substituted Dos Equis beer for the water. This was killer. So delicious and so easy. It would make an excellent base for a green pork chilli if you wanted to add a couple of cans of white beans as well. Hominy would be a fun addition too. I will make this again and again. Mmmmmm. Also, a note, if you can acquire Mexican oregano, your tastebuds will thank you. It has an amazing earthy flavour that you just can't replicate with anything else.
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11 users found this review helpful
Mmmm. So good. I simplified this recipe by substituting 2 jars of Herdez salsa verde for the...
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Reviewed on Nov. 14, 2005 by
Keilypie
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Keilypie
Nov. 14, 2005
Fantastic! I used a 32oz. jar of tomatillo salsa to replace the tomatillos, onion, garlic, jalapeno and chiles. It had everything in it. I also replaced the water with chicken stock. During dinner my husband kept coming up with more ways we could use this pork. We ate it like soup, we had it wrapped in tortillas and next I will use it to make enchiladas! Yummy :)
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5 users found this review helpful
Fantastic! I used a 32oz. jar of tomatillo salsa to replace the tomatillos, onion, garlic,...
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Reviewed on Mar. 4, 2005 by
rawcalls
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rawcalls
Mar. 4, 2005
This is great! I used chicken broth in place of the water and maybe only a 1/2 tsp. dried Cilantro because I don't care that much for it. I also used pork loin instead of pork shoulder because it is what I had. It turned out awesome and quite spicy which I love! Thanks for the great recipe.
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4 users found this review helpful
This is great! I used chicken broth in place of the water and maybe only a 1/2 tsp. dried...
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Reviewed on Jan. 30, 2006 by Mrs. Sweetie
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Mrs. Sweetie
Jan. 30, 2006
This dish was excellent. However, you MUST take the advice of others and use chicken broth instead of water for added flavor. I also used pork loin instead of pork shoulder. The recipe came out excellent. My husband and I made tacos with the meat the first night, using corn tortillas and the same toppings as called for in the recipe, and had it as a stew the following night. My husband was apprehensive at first, but ended up loving it! He even called me the next day from work to get the name of the recipe because he was telling all of his co-workers how good it was.
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3 users found this review helpful
This dish was excellent. However, you MUST take the advice of others and use chicken broth...
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Reviewed on Jul. 5, 2005 by LPEICHEL
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LPEICHEL
Jul. 5, 2005
Excellent. I used fresh tomatillos instead of canned, pork tenderloin instead of shoulder, and chicken broth instead of water. The meat was very tender, and had a great flavor. I strained some of the water out of the sauce, and added it back to the slow cooker with the shredded pork. We spooned it into warm tortillas and topped it with avocado, cheese and sour cream. DELICIOUS!!
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3 users found this review helpful
Excellent. I used fresh tomatillos instead of canned, pork tenderloin instead of shoulder, and...
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Reviewed on Dec. 4, 2007 by Sara
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Sara
Dec. 4, 2007
I'm going to give this 4 stars, since it was good, but I changed it around a little. I couldn't find canned tomatillos, so I used salsa verde and only one jalapeno (it was pretty fiery). With that, it tasted great! However, when I went to put the recipe in my "permanent collection", I turned to my fiance and said, ". I was suppposed to put a quart of water in this thing!" So...with the other reviews saying to use chicken broth instead of water, I say use salsa verde and no water (or broth). It was still stew-like and not bland at all.
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2 users found this review helpful
I'm going to give this 4 stars, since it was good, but I changed it around a little. I...
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Reviewed on Jan. 16, 2007 by
SNOW103099
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SNOW103099
Jan. 16, 2007
I used left over pork that I cooked in a slow cooker with mushrooms. I chopped it all up, put it in a sauce pan and used a bottle of salsa verde and chicken broth and garlic. I didnt put in the jalepenos because one of my sons cant handle hot food. It was very good. I will make this again sometime exactly how you are sapose to.
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2 users found this review helpful
I used left over pork that I cooked in a slow cooker with mushrooms. I chopped it all up, put...
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Reviewed on Jul. 26, 2006 by
TRAVLEE
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TRAVLEE
Jul. 26, 2006
My husband made this last Sunday for a family dinner and all of the adults LOVED it! This dish is just bursting with flavor! However, our young children found it a bit too spicy (we used medium heat salsa verde). We only made a couple minor changes: we cooked this on the stove and we cubed the meat rather than shredding it. Served this over rice with cheese and sour cream on the side. Delicious!!!
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2 users found this review helpful
My husband made this last Sunday for a family dinner and all of the adults LOVED it! This dish...
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Reviewed on Jun. 3, 2008 by
SARAH_ANNEJ
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SARAH_ANNEJ
Jun. 3, 2008
Do not add any additional salt. I added salt and I feel that it made mine too salty. I took this to a Cinco de Mayo party and people loved it. I did what others said and used 2 jars of Pace Salsa Verde- tomotillo salsa in place of the tomotillas. It was so simple and easy. I recieved so many compliments all night long. Mine was the first dish to be completely finished out of 30.
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1 user found this review helpful
Do not add any additional salt. I added salt and I feel that it made mine too salty. I took...
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Reviewed on Sep. 9, 2007 by
Andie