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

• Recipes

  • Spaghetti with Mixed Seafood (Pasta)
  • Cucumber Soup (Soup)
  • Chicken & Mango Salad (Weeknight)
  • Lemon Buttermilk Bars (Baking)
  • Chili Verde (Slow Cooker)

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

• Cookbook Profile Archive

This page modified March 2007

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