Chile Verde
Ingredients
- 1 large yellow onion, diced
- 3 - 4 garlic cloves, minced
- 1 tablespoon olive oil
- 2 1/2 cup diced roasted green chile
- 4 pound pork, roast
- 8 cup chicken stock
- 2 tablespoon dried oregano
- salt
- diced tomatoes
Directions
- Heat olive oil in a sauté pan over medium high heat.
- Add onions and garlic and saute until soft, approximately 5 minutes.
- Add green chile and sauté for 3-4 minutes more until chile is heated through.
- Remove from heat.
- Trim excess fat from pork roast and season with salt & pepper.
- Place pork roast in a large slow cooker (5-6 quarts).
- Cover roast with onion mixture.
- Add chicken broth to cover roast entirely.
- Add oregano and optional tomatoes/tomatillos.
- Cover pot and cook for 6-8 hours on medium-low.
- At end of cook time, remove roast from slow cooker.
- Let cool for a few minutes.
- Roast should easily break into a few manageable chunks.
- Trim fat and shred meat into bite size pieces using 2 forks.
- Skim excess fat from cooked broth.
- Add shredded meat back to slow cooker.
- Heat on medium until meat is warmed through.
- Season with salt and pepper to taste.
- Serve in bowls with warm corn tortillas and avocado slices on the side.
Other Information
Author: Oracle Ace, Vikki Lira
Source: ACE Cookbook (2013-02-23)
Category: Soup
Ingredients: onion, garlic clove, olive oil, green chile, pork, chicken stock, oregano, salt, tomato
Equipment: saucepan, knife, slow cooker, measuring cups, measuring spoons
See Also
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Author: Oracle Ace, Lewis Cunningham
Source: ACE Cookbook (2013-02-23)
Ingredients: butter, olive oil, crawfish, celery, green pepper, onion, carrot, garlic clove, flour, water, cayenne pepper, salt
Equipment: pan, measuring cups, measuring spoons
Quick Red Beans and Rice
Author: Oracle Ace, Lewis Cunningham
Source: ACE Cookbook (2013-02-23)
Ingredients: onion, garlic clove, black bean, rice, tomato, salt, cayenne pepper
Equipment: saucepan, measuring spoons, measuring cups
Batatess Forn (Potato Vegetable Dish)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: pork, potato, onion, tomato, garlic, tomato sauce, water, nutmeg, chili powder, pepper, salt, paprika, butter
Equipment: measuring cups, measuring spoons, knife, baking dish, oven
Chili Con Carne
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: fat, onion, green pepper, beef, tomato, tomato soup, paprika, cayenne pepper, bay leaf, chili powder, garlic clove, salt, kidney bean
Equipment: measuring spoons, measuring cups, skillet
Macaroni with Meat Sauce
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: salad oil, onion, garlic clove, ground beef, celery, green pepper, salt, tomato, Tabasco sauce, Worcestershire sauce, mushroom, macaroni, parmesan cheese
Equipment: measuring spoons, measuring cups, skillet
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove