(Image credit: Maria Midoes)
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Transfer the vegetables to a blender or a food processor fitted with the blade attachment and set aside.”,”image”:{“id”:”cb974a6043dc44e1d3248ffe4eff3d78451cf45e”,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:38:51.211-04:00″,”updated_at”:”2016-09-13T16:38:51.211-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”verde#3.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”eeadafe88769a4ff3af68bd3c432763551685c8c”,”caption”:”\u003cb\u003eChar the peppers:\u003c/b\u003e Turn the broiler to high. Place the jalapeños and poblanos on the same baking sheet. Broil until charred and blistered all over, about 2 minutes per side. Remove the peppers to a bowl and cover tightly with plastic wrap or aluminum foil. Let sit to ‘steam’ for 10 minutes. Once cool enough to handle, remove the seeds, stem, and skin from the poblanos, and remove the skin from the jalapeños. Add both to the blender or food processor.”,”image”:{“id”:”eeadafe88769a4ff3af68bd3c432763551685c8c”,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:38:51.189-04:00″,”updated_at”:”2016-09-13T16:38:51.189-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”verde#1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d6627edcdc4226fe11de0a76861dcbebf31d883d”,”caption”:”\u003cb\u003eBrown the pork:\u003c/b\u003e Heat a large cast iron skillet over medium-high heat. Season the pork with the salt, and brown in 2 to 3 batches until golden brown all over, 2 to 3 minutes per side. Transfer the pork to a TK-quart or larger slow cooker.”,”image”:{“id”:”d6627edcdc4226fe11de0a76861dcbebf31d883d”,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:38:51.237-04:00″,”updated_at”:”2016-09-13T16:38:51.237-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”verde#5.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”58e6dfdc4795f03fdd2395f81b691ff023213d9b”,”caption”:”\u003cb\u003eBlend the sauce:\u003c/b\u003e Pulse the contents of the blender or food processor until coarsely chopped. Add the cilantro and oregano and pulse until mostly smooth.”,”image”:{“id”:”58e6dfdc4795f03fdd2395f81b691ff023213d9b”,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:38:51.287-04:00″,”updated_at”:”2016-09-13T16:38:51.287-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”verde#9.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8f0524df7517e34ac9855c804cbc26fb5c33fac1″,”caption”:”\u003cb\u003eSlow cook:\u003c/b\u003e Pour the salsa verde sauce evenly over the pork. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting.”,”image”:{“id”:”8f0524df7517e34ac9855c804cbc26fb5c33fac1″,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:38:51.288-04:00″,”updated_at”:”2016-09-13T16:38:51.288-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”verde#10.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8f3d353484138f8e4ad4fc1a11a3e678ce2bd8f9″,”caption”:”\u003cb\u003eServe:\u003c/b\u003e Serve the finished pork chile verde over rice or in charred corn tortillas.”,”image”:{“id”:”8f3d353484138f8e4ad4fc1a11a3e678ce2bd8f9″,”width”:1024,”height”:1536,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-09-13T16:38:51.340-04:00″,”updated_at”:”2016-09-13T16:38:51.340-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Maria Midoes”,”credit_url”:”http://www.mariamidoes.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”verde#14.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Chile verde is more than a simple stew. Pork shoulder is rendered into supple, tender meat after a slow simmer in a sauce of roasted tomatillos, peppers, cilantro, and oregano. The resulting meat and sauce can be poured over rice or tucked into a tortilla. While the salsa verde requires a little prep work up front, the rest of the cooking is hands-off, thanks to the trusty slow cooker. This is a perfect dish to perfume your house when the weather gets crisp this fall.
<p><a href=’http://www.thekitchn.com/how-to-make-really-good-chile-verde-in-the-slow-cooker-235221′><strong>READ MORE »</strong></a></p>
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