Showing posts with label chile. Show all posts
Showing posts with label chile. Show all posts
Sunday, March 22, 2015
CrockPot Chile Verde Recipe
Good morning! I swear I havent fallen from the face of the planet. Im here. I took a week off from all things crockpot.
But now Im back!
and better than ever!
or just back.
I had a really neat conversation last week with a mom at the softball field, and she was telling me about her husbands hunting trips and how he likes to make chile verde with wild boar. It sounded wonderful. Except for the wild boar part. She mentioned that he once put in some homemade sausage that had a lot of sage in it, and it really made the dish "pop"---so now they always toss in a lot of sage. After some googling, I learned that a lot of verde recipes use sage.
I dont really have a way to end this thought.
You can do what I did, and make the Chile Verde by scratch, or you can totally go the lazy way, and get a bottle of salsa verde from the store and pour it on top of a hunk of meat. That is perfectly okay.
The Ingredients.
4 pound chuck roast, or pork shoulder/butt (I used a chuck roast)
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chile (mine were mild, your choice)
1 (14.5 ounce) can diced tomatoes
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
The Directions.
I used a 6 quart. Trim any visible fat from the meat, and plop into your slow cooker stoneware. Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used the pampered chef chopper thingy. You can pulse in a food processor, instead, if youd like). Pour in the contents of the diced chile can and the tomato can. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork. After 7 hours on low, my meat was still pretty tough, so I chopped it into large chunks, and put it back in the pot for another 2 hours. By then, it had shredded nicely for me.
Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream. oh! and refried beans.
The Verdict.
Delicious. 3 out of the 4 of us ate this happily, and the other had a quesadilla. The meat was super tender, and had a good flavor. Ours was not spicy *at all.* If youd like more heat, you can add more red pepper or top with some jalapeno slices at the table. Adam and I had the meat the next day for lunch, and it had even more flavor.
If I was going to make this for company, Id maybe cook it over night, shred the meat, then keep it on low during the day to soak up the sauce flavor throughout the day.
If your slow cooker releases a lot of steam through a vent hole, put a layer of foil over the stoneware, then put the lid on. You want a lot of moisture to tenderize the meat. Be super careful when removing the foil----the steam will be quite hot.
Thursday, March 12, 2015
Green Chile and Chicken Mock Enchilada Casserole Low Carb Gluten Free
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| This Green Chile and Chicken Mock Enchilada Casserole has all the flavors you love in green chile chicken enchiladas, minus the carbs! |
This new recipe for Green Chile and Chicken Mock Enchilada Casserole is not only perfect for Daily Phase One Recipes, but the recipe is also Low-Carb and Gluten-Free, and I have a feeling this one is going to have a lot of fans. To make this suitable for Phase One, I replaced the tortillas with layers of mild roasted green chiles from a can, and also used Hatch Gluten Free Green Chile Enchilada sauce, a brand new product I found at my store. When I tested the recipe with Jake, we loved the flavors, and I shared some with my sister Pam and everyone in her family loved it too. I've already made this twice in a week; if you like that spicy green chile flavor, make sure you give this one a try!
(You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
(You can see all the recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
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Vegetarian Recipe for Green Chile and Pinto Bean Layered Mexican Casserole
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| This Vegetarian Green Chile and Pinto Bean Layered Mexican Casserole is a perfect Meatless Monday dish |
This new recipe for A Month of Daily Phase One Recipes is the firstborn child of my Green Chile Mexican Casserole with Ground Beef and Layered Mexican Casserole with Chicken (that are also Phase One), and once Jake and I had the idea of trying to create a vegetarian casserole with some of those same flavors, it took us three tries to get it right. But this final version is a definite winner, with all the flavors that make bean and green chile burritos such a favorite of many people. Even though casseroles aren't too photogenic, I love them for the way the flavors combine to make a sum that's greater than the parts, and a leftover casserole like this in the fridge is always a nice benefit.
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