SEARCH
More 7 Photos

Slow Cooker Guisado Verde Recipe

Recipe by: Fastcooker

"An easy tomatillo and pork stew that is my boyfriend's favorite. Make it as spicy as you like by adding more or less jalapenos, or do not add any if you have a more tender palate."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook7 h 15 m
  • Ready In7 h 30 m
  • 1Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
  • 2In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
  • 3Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
  • 4Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 4 servings
  • 553 cals
  • 2 tablespoons vegetable oil
  • 2 pounds boneless pork shoulder
  • 1 large onion, coarsely chopped
  • 3 cloves garlic, chopped
  • 2 (12 ounce) cans tomatillos, drained and chopped
  • 1 (7 ounce) can diced green chile peppers
  • 2 fresh jalapeno peppers, sliced
  • 1/2 cup fresh chopped cilantro
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 quart water
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup sour cream
  • 4 sprigs fresh cilantro, for garnish
Nutrition

Amount per serving ( 5 total)

  • Calories:
    553
    28%
  • Fat:
    36.9
    57%
  • Carbs:
    17.7
    6%
  • Protein:
    37.3
    75%
  • Cholesterol:
    122
    41%

Based on a 2,000 calorie diet

7 Photos in the recipe
view all photos
You maybe like