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Brad's slow cooker chile verde with ez black beans
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A picture of Brad's slow cooker chile verde with ez black beans.

Brad's slow cooker chile verde with ez black beans

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

This was a work night meal. Prepare the pork the night before and slow cook all day.

This was a work night meal. Prepare the pork the night before and slow cook all day.

Read more

Brad's slow cooker chile verde with ez black beans

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

This was a work night meal. Prepare the pork the night before and slow cook all day.

This was a work night meal. Prepare the pork the night before and slow cook all day.

Read more
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Ingredients

  1. 5 lbspork shoulder or country style ribs
  2. Garlic powder, chili powder, cumin, white pepper, dry mustard
  3. 2 tbscider vinegar
  4. For the verde
  5. 10very large tomatillos, dehusk and quarter
  6. 3large jalapeños, destem, leave whole
  7. 1pasilla pepper, deseed and destem
  8. 1LG sweet onion, peel and quarter
  9. 8whole garlic cloves, peel, leave whole
  10. 1 bunchcilantro, chopped
  11. Juice of 1 lime
  12. 1 tbsgranulated chicken bouillon
  13. For the beans
  14. 3 cansblack beans, rinsed
  15. 1 canrotel, diced tomatoes with chiles, cilantro, and lime
  16. 1 tspminced garlic
  17. 1 tsporegano
  18. to tasteSalt and pepper
  19. Garnishes
  20. Mozzarella cheese
  21. Queso fresco
  22. Lime wedges
  23. Sour cream
  24. Fresh cilantro
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Steps

  1. 1

    Place pork in a slow cooker. Sprinkle liberally with listed spices. Add vinegar. Cook on low heat 8 to 10 hrs.

  2. 2

    Add tomatillos, both peppers, onion, and garlic to a Dutch oven. Cover half way with water. Boil until ingredients are tender.

  3. 3

    When cool, transfer to a blender with a slotted spoon. Liquify. Add rest of ingredients for the verde. Liquify again. Add enough cooking liquid to make a smooth slightly thin salsa.

  4. 4

    Combine all ingredients for the beans in a sauce pot. Heat through on low heat.

  5. 5

    When pork is tender, debone and shred. Return to empty crock pot. Add salsa verde. Cook on high until heated through and salsa thickens slightly.

  6. 6

    Garnish with desired ingredients. Serve immediately with warmed tortillas. Enjoy.

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wingmaster835
wingmaster835 @wingmaster
on January 31, 2018 23:28
Sequim Washington
cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.
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