Good morning! Check out what we had for din din last night. Chile Verde. It was pretty darn good, I must say. This is from the Williams-Sonoma Slow Cooker: Food Made Fast cookbook that my mom gave me for Christmas. It was pretty easy to make. Only bad part is cutting up the meat. I HATE cutting up meat. But oh well. This time, it was worth it (nothing worse than cutting up a bunch of meat and having it turn out just so-so). Here’s the recipe (and I’m typing this out out of the goodness of my heart, so you better be trying it, peeps!):
William Sonoma Slow Cooker : Food Made Fast
8 oz canned roasted whole green chiles
3 lb boneless pork shoulder, cut into 1 inch pieces
2 cups chicken broth (make sure you do low sodium – I think it would be much too salty if you did regular chicken broth)
4 cloves garlic, minced
1 tsp dried oregano
1 1/2 tsp salt
1/2 tsp white pepper
Steamed white rice (brown rice is better for you, Williams Sonoma! Clearly, we did brown rice.)
Whatever else you want to put on top – avocado, tomato, etc.
1. Put the chiles and their liquid in the slow cooker, tearing the chiles into coarse strips with your fingers (I just did chopped green chiles – much easier!). Stir in the pork, chicken broth, garlic, oregano, 1 1/2 tsp salt, and 1/2 tsp white pepper. Cover and cook on the high heat setting for 4 hours OR on the low heat setting for 8 hours (we did the low setting for 8 hours – meat was fabulously tender!).
2. Ladle the stew over steamed rice and serve. Top with sour cream, cilantro, etc.
That’s all for now! I need some pics of the kids today. Avery FINALLY is letting me pull the hair out of her eyes and into a ponytail so I should probably document it. I’ve just been so consumed with figuring out what will be my Shuttercal pic of the day. I’ve forgotten how hard it is! At least doing this project will remind me that I still have to finish my 2009 book documenting my 2009 Shuttercal project. I better get on that! Maybe I’ll do it tonight! Yes! Way to set goals, Trishy!