Crock Pot Guisado Verde Recipes

SLOW COOKER GUISADO VERDE

An easy tomatillo and pork stew that is my boyfriend's favorite. Make it as spicy as you like by adding more or less jalapenos, or do not add any if you have a more tender palate.

Provided by Fastcooker

Categories Soups, Stews and Chili Recipes Stews Pork

Time 7h30m

Yield 4

Number Of Ingredients 14

Slow Cooker Guisado Verde image

Steps:

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.

Nutrition Facts : Calories 552.8 calories, Carbohydrate 17.7 g, Cholesterol 121.6 mg, Fat 36.9 g, Fiber 8.5 g, Protein 37.3 g, SaturatedFat 14.5 g, Sodium 1345.5 mg, Sugar 6.2 g

Ingredients

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
½ cup fresh chopped cilantro
1 teaspoon dried oregano
salt and pepper to taste
1 quart water
1 cup shredded Monterey Jack cheese
¼ cup sour cream
4 sprigs fresh cilantro, for garnish

SLOW COOKER CHILE VERDE

Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.

Provided by falconemomma

Categories World Cuisine Recipes Latin American Mexican

Time 8h20m

Yield 8

Number Of Ingredients 7

Slow Cooker Chile Verde image

Steps:

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 12.1 g, Cholesterol 64 mg, Fat 12.4 g, Fiber 1 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 765.2 mg, Sugar 6.3 g

Ingredients

3 tablespoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes

SLOW-COOKER CARNE GUISADA

Beef simmered with garlic and peppers in a thick tomato sauce makes for a warm and satisfying dinner. A slow cooker turns a less expensive cut of meat into a flavorful stew. Serve it in flour tortillas or spoon over rice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 6h15m

Number Of Ingredients 15

Slow-Cooker Carne Guisada image

Steps:

Season beef with salt and pepper. In a large skillet, heat 2 teaspoons oil over high. In 2 batches, cook beef until browned on all sides, 5 minutes per batch (add 2 teaspoons more oil for second batch). Transfer to a 5- to 6-quart slow cooker.
In same skillet, cook 2 teaspoons oil, onion, bell pepper, jalapeno, and garlic over medium, stirring and scraping up browned bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano, and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.

Nutrition Facts : Calories 351 g, Fat 20 g, Fiber 1 g, Protein 31 g

Ingredients

2 1/2 pounds beef chuck roast or bottom round, cut into 1-inch pieces
Coarse salt and ground pepper
2 tablespoons vegetable oil
1 medium white onion, diced medium
1 medium green bell pepper, seeded and diced medium
1 large jalapeno, seeded and diced small
5 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
3/4 teaspoon chili powder
3/4 teaspoon dried oregano
6 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
1 can (14 ounces) diced tomatoes
2 bay leaves
Flour tortillas, warmed, grated cheddar, and cilantro, for serving