This stuff is amazing! I got my roasted chiles and tomatillo sauce from work, browned the meat (pork shoulder), onions and garlic, then threw all ingredients in the slow cooker. I used 4 c. chicken stock and diced tomatoes with jalepenos. Cooked undisturbed for 7 hours on low. At this point still very watery, so added olive oil/flour roux. This is also when I strained out my 2 c. of veggies and pureed in blender. Do not omit this step!! Then I turned slow cooker up to high and simmered one hour. It was perfect!!! Quite spicy, and so delicious on breakfast burritos. Really took me back to the first and only time I ever had Colorado green chili, which I've been dreaming about for the past decade! I brought half the pot to the cooks at work for their professional opinion, and they loved it. Thanks for the recipe!
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This stuff is amazing! I got my roasted chiles and tomatillo sauce from work, browned the meat...