My slow cooker and I have developed a really nice relationship. I fill it up, it gives me tasty food a few hours later. If only all relationships were so easy.
This pork verde recipe is so simple, but so good. By the time the pork comes out of the slow cooker it is so tender if falls apart. It melts in your mouth, as the taste of cumin, chile and tomatillo salsa linger on your tongue. The pork verde is wonderful over rice, the thick sauce coating each grain. It can be stuffed into a corn tortilla, making a delicious taco. It can be rolled in a flour tortilla, making a fantastic burrito. The next time I make it, and there will be a next time, I think I’ll serve it over cheese grits.
Recipe: Slow Cooker Pork Verde
- 1 teaspoon Passilla chile powder
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- 2 pounds boneless country style pork ribs
- 16 ounce jar tomatillo salsa
- In a small bowl mix together the Passilla chile, oregano, cumin, salt, garlic and onion.
- Rub all sides of the ribs with the spice mixture.
- Place the ribs into a large slow cooker.
- Pour the jar of salsa over the ribs.
- Set the slow cooker to high and the timer to 4 hours.
- After 3 hours, turn the ribs over in the sauce and check for tenderness.
- Let ribs cook 4 hours or until tender.
Preparation time: 5 minute(s)
Cooking time: 4 hour(s)
Copyright © Cheryl D Lee.