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Chili Verde

from Williams-Sonoma

Serves 6-8

  • 8 ounces canned roasted whole green chiles
  • 3 pounds boneless pork shoulder, cut into 1-inch cubes
  • 2 cups chicken broth
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Salt and ground white pepper
  • Steamed white rice, for serving
  • 3/4 cup sour cream
  • 1/2 cup fresh cilantro (fresh coriander), chopped

Cook the stew:
Put the chiles and their liquid in the slow cooker, tearing the chiles into coarse strips with your fingers. Stir in the pork, chicken broth, garlic, oregano, 1-1/2 teaspoons salt, and 1/2 teaspoon white pepper. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.

Serve and garnish the stew:
Taste and adjust the seasoning. Ladle the stew over steamed rice and serve, passing the sour cream and cilantro at the table.

 
  • from:
  • Food Made Fast—Slow Cooker
  • from Williams-Sonoma
  • Oxmoor House 2006
  • $17.95/hardcover
  • Color photographs throughout
  • ISBN:
  • 0-8487-3135-2 (Pasta)
  • 0-8487-3136-0 (Soup)
  • 0-8487-3137-9 (Weeknight)
  • 0-8487-3138-7 (Baking)
  • 0-8487-3139-5 (Slow Cooker)
  • Recipe reprinted by permission.

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Food Made Fast

Food Made Fast recipes from the Spring 2007 books in the series: Seafood, Grilling, Salad, and Asian.

 
 
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This page modified March 2007


 


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