Claire Corlett

Fish Food, Fish Tanks, and More
Slow Cooker Green Chile Tacos | A Sweet Pea Chef

Slow Cooker Green Chile Tacos | A Sweet Pea Chef


Hey, there, Lacey here with A Sweet Pea Chef
and we’re breaking out our slow cooker today. We’re gonna make some delicious slow cooker
green chili pork tacos and a salsa verde all at the same time. So let’s get started. First, let’s prep the veggies so they’re all
ready to toss into the slow cooker. So slice the poblano chiles in half and remove
the seeds. Slice the jalapeno in half and remove the
seeds as well. Slice the green bell pepper in half and remove
the seeds. Now remove the husks from the tomatillos and
slice into quarters. Then dice a yellow onion and chop the cilantro. To prep the meat, start by heating olive oil
in a large skillet over high heat. We’re gonna season a boneless pork shoulder
roast with the salt and pepper and then add it to the hot oil. Sear the meat on all sides until it’s golden
brown, about two to three minutes per side. This searing is really gonna lock in a lot
of flavor and make the whole meal way better, so I highly recommend that you take the step
for that. Now place the seared pork into the bowl of
the slow cooker, followed by the poblano chiles, yellow onion, jalapeno, green bell pepper,
tomatillos, garlic, ground cumin, dried oregano, cilantro, chicken stock and then the bay leaf. We’re gonna turn the heat to low and cook
for about six to seven hours or until the pork is easily pulled apart with a fork. Now remove the pork and start to carefully
shred using two forks. You may need to wait for it to cool a little
bit so you can touch it a little bit easier, too. Next, remove the bay leaf and then discard. All the contents that remains in the slow
cooker is what’s gonna make up the salsa verde. So either using an immersion blender or a
kitchen blender, we’re going to blend all of this until it’s nice and smooth. If you need to add a little bit of salt or
pepper once you’re done, go ahead and do so now. To serve, top one to two corn tortillas with
a generous amount of the shredded pork, followed by a couple tablespoons of that delicious
pureed chile verde sauce. Now I also like to top them with more chopped
cilantro, diced red onions and crumbled queso fresco. Oh, and feel free to add a little squeeze
of fresh lime as well, super good. Seriously we’ve got all the good things coming
together for these tacos. We’ve got delicious shredded pork, a homemade
salsa verde recipe and it’s all done in a slow cooker. Plus tacos, it’s just too much goodness. So easy to do, I hope you enjoy them. Make sure to check out my homemade clean tortillas
recipe video as well so you can enjoy them with these tacos. Thanks so much. I’ll see you next time. We’re gonna make…that was awful. That was just awful. That was so bad.

2 comments on “Slow Cooker Green Chile Tacos | A Sweet Pea Chef

  1. I'm mexican, you should try roast the tomato, the onion and the garlic before boil. And if you want very spicy too roast the chilly ;). I think that the flavor is better. <3

  2. looks good! i wonder if i could do this in my electric pressure cooker. it does have a slow cooker option, but i haven't used that option yet. i'll have to try this, thanks!

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