Slow Cooker Guisado Verde Recipe

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Most Helpful Positive Review

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.

—LUSCIOUSLEMONADE

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Most Helpful Critical Review

Feb 17, 2012

Not what I call a real mexican recipe as my wife is Mexican and we call this dich chili verde(green chili sauce) but we only use fresh tomotillos,Anihym chilis and jalapenos or serrano chilli's which are simmered in chicken stock for about 1 hour only the stems are removed from the chili's then they are run through the blender using some of the stock poured over the browned meat (cubed)and allowed to simmer we make large batches so you need about 4 lbs of tomotillos,8 to 10 of each type chili (we like it spicy)simmer for a couple hours serve with Mexican rice and flour or corn tortillas enjoy!

—jammer551

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139 Ratings

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Sep 15, 2010

TOP NOTCH! WHAT A TREAT! My husband brought home a cheap, fatty pork shoulder roast instead the pork tenderloin I had requested for a stir-fry I had planned to make. I smiled, and said "Thanks Sweetie", while I wondered what to do with such an awful-looking cut of meat. Not only was this recipe perfect for the fatty pork shoulder I had, it was so delicious and tender! The fat seemed to have melted into the dish as there was nothing to cut away. Mine was cooked in three hours (not six to seven as stated in the recipe). This may be because I halved the recipe and cut the roast in half to reduce the height of the roast so that it would be covered with half the amount of water. By chance, more of the surface area of the roast was browned this way as well. I used fresh tomatillos (not canned), and fresh chilies (not canned) and added the fresh cilantro half an hour before serving (not during the cooking time) to keep it fresh. I will definitely make this recipe again. UPDATE: IT LOST THE "WOW" FACTOR THE SECOND TIME I MADE IT. The second time I used pork tenderloin (not pork shoulder), made the full amount (not half) and had to cook it overnight when it wasn't done in 6 hours as I had to go to bed (half the amount took 3 hours last time). I would definitely use pork shoulder and BE CAREFUL not to over cook it even in a slow cooker. What I made this time is okay, but not especially delicious. The meat is dry, and the seasonings are "tired".

—Mrs. J.

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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 :)

—Keilypie

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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.

—Mrs. Sweetie

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Jul 05, 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!!

—LPEICHEL

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Mar 04, 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.

—rawcalls

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Dec 04, 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.

—Sara

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Nutrition

Calories
553 kcal
28%

Carbohydrates
17.7 g
6%

Cholesterol
122 mg
41%

Fat
37 g
57%

Fiber
8.5 g
34%

Protein
37.3 g
75%

Sodium
1443 mg
58%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Guisado Verde

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 553
Calories from Fat: 333

% Daily Value *
Total Fat 37g 57 %
Saturated Fat 14.5g 73 %
Cholesterol 122mg 41 %
Sodium 1443mg 58 %
Potassium 892mg 25 %
Total Carbohydrates 17.7g 6 %
Dietary Fiber 8.5g 34 %
Protein 37.3g 75 %
Sugars 6.2g
Vitamin A 31 %
Vitamin C 74 %
Calcium 43 %
Iron 30 %
** Thiamin 82 %
** Niacin 100 %
** Vitamin B6 38 %
** Magnesium 18 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.