This was very good. It was a lot easier to make than I expected. Once the prep is done, you just leave it to slow cook. It is warm spicy and fresh tasting. My husband loved it. I substituted 3 lbs of pork tenderloin for the boston butt. It made prep a lot easier because there was no trimming.
Green Tomato Chile Verde
Photo: Hector Sanchez
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Total: 6 Hours, 45 Minutes
- 6 medium-size green tomatoes, divided
- 4 poblano peppers, seeded and divided
- 1 1/2 cups chopped fresh cilantro
- 5 garlic cloves
- 1/2 cup chopped sweet onion
- 1/2 cup hot water
- 1 (5-lb.) boneless pork shoulder roast (Boston butt)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
- Corn tortillas, warmed
- Green Tomato Salsa
- 1. Chop 3 tomatoes and 1 poblano pepper, and place in a large bowl. Stir in cilantro and next 3 ingredients. Process mixture, in 2 batches, in a blender or food processor until smooth.
- 2. Coarsely chop remaining tomatoes and peppers, and place in a 6-qt. slow cooker.
- 3. Trim and discard fat from pork. Cut pork into 2-inch cubes. Combine pork and next 3 ingredients in a large bowl, and toss to coat. Sprinkle with flour, and toss to coat.
- 4. Cook pork, in batches, in hot oil in a large skillet over medium-high heat, turning occasionally, 10 to 12 minutes or until golden brown. Place pork over tomato mixture in slow cooker. Pour pureed tomato mixture over pork.
- 5. Cover and cook on LOW 6 to 7 hours or until pork is tender. Season with salt and pepper. Serve chile verde with tortillas and Green Tomato Salsa.
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