Very excited to be joining my friend Tara as a contributor to The Butter Dish! I thought for my first post, I would give everyone a little insight into what and how I like to cook.
Husband is all of a sudden a huge fan of practical gardening, as I like to call it. My family has always enjoyed growing flowers, tending to the yard, landscaping, etc. but we never were “practical gardeners” – no tomatoes, herbs, fruits, veggies. So when Husband decided he wanted to grow tomatoes, bell peppers, jalapeños, and all kinds of herbs, I was… anxious. I was pretty sure, as every mother who lets her kids get a dog is sure of, that I would end up taking care of it and, in true Shannon fashion, killing everything swiftly and completely.
That was not the case. Husband took to gardening like a fish to water! Here are all the herbs and green onions he’s been growing – stay tuned for a killer mojito recipe using our mint.
Holly, what I affectionately call our jalapeño plant, has been really enjoying the humid weather and graced us with 3 perfectly ripe jalapeños at the same time.
Which brings us to today’s post: Slow Cooker Guisado Verde. If you have no idea what that is, think slow cooked spicy shredded pork stew. It’s delicious!
The recipe is pretty simple. Brown the pork, sauté the onions and garlic, throw it all in a slow cooker with some veggies, and let it sit for 6-7 hours. The recipe calls for a 2 lb pork roast, but we ended up with a three-pounder, so if this looks like an outrageously large amount of stew, it’s 50% more than the recipe calls for.
We did run into one hitch – we couldn’t find canned tomatillos anywhere! I decided to use fresh instead and just chop them up myself. If you’ve never worked with fresh tomatillos before, they come wrapped in a papery outer layer – be sure to remove that and wash them throughly before using. They have a sort of sticky residue that the outer layer leaves behind when you peel it.
When all is said and done, the final product looks something like this:
Husband and I are lactose intolerant, so we passed on the sour cream and cheese, but I imagine the coolness can only enhance the flavors.
It’s absolutely delicious. My favorite part about this recipe is it’s really two different meals in one – you can serve the pork like pictured above over the stew mixture in a bowl OR you can strain out the veggie goodness from the stock and serve it in a taco!
Let me know what you think!
- 2 tablespoons vegetable oil
- 2 pounds boneless pork shoulder
- 1 large onion, coarsely chopped
- 3 cloves garlic, chopped
- 2 (12 ounce) cans tomatillos, drained and chopped
- 1 (7 ounce) can diced green chile peppers
- 2 fresh jalapeno peppers, sliced
- 1/2 cup fresh chopped cilantro
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 quart water
- 1 cup shredded Monterey Jack cheese (optional)
- 1/4 cup sour cream (optional)
- 4 sprigs fresh cilantro, for garnish
- Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.
- In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.
- Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.
- Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve.
- You can also strain the soup mixture and serve in tortillas!