As the school year was winding down, I promised Justin I would put the slow cooker away for the summer.
Truth be told, we busted it out again last week.
We were both craving Chile Verde. Justin had a softball game Tuesday night and I had a ton of stuff to do around the house that was going to take an entire day so honestly, there wasn't much time for a home-cooked meal.
We were both craving Chile Verde. Justin had a softball game Tuesday night and I had a ton of stuff to do around the house that was going to take an entire day so honestly, there wasn't much time for a home-cooked meal.
I found this recipe this past winter at http://www.crockpot365.blogspot.com/. The blogger had a recipe for homemade salsa verde but considering tomatillos can run around $18.99/lb, I skipped the recipe for homemade verde and was thrilled when she offered a much more simple version.
It's as easy as this...
A person can serve Chile Verde in a variety of ways, but our favorite way is just pouring some chile verde over steamed rice and having tortillas on the side. It's a great meal for those days where you don't feel like eating any vegetables ;-)
Chile Verde traditionally uses pork meat...however, we most always use a beef roast of some kind and it's delicious (and a bit greasy but that definately contributes to the flavor as well). For the best flavor, use only half the salsa during the cooktime and add the last 1/2 right before serving.
This has honestly become one of our most favorite meals...and it makes great left overs, too!
No comments:
Post a Comment