June 18, 2017

Green Chili Pork

4 large butterfly pork chops (make a couple of them bone-in for super duper flavor)
2 large or 3 small white onion, quartered
1 large poblano pepper
2 large jalapeno peppers
1 large anaheim(chili) pepper
10 To 15 small tomatillos-depending on size
6 garlic cloves or a couple of teaspoons crushed garlic OR 4 cubes of frozen
salt, pepper, olive oil 
1/2 cup chicken stock
Juice of 2 limes
1 tsp. ground cumin
1 tsp. chili powder
1/2 TBSP. onion powder

In large skillet, brown chops seasoned with salt and pepper in olive oil(just long enough to brown, not cook through)

Salt and pepper the veggies and line a sheet pan with foil. Lay out veggies on sheet pan and drizzle with olive oil and roast at 400 degrees for 20 to 25 minutes or until skins are blistered. Let cool for a while and put in blender and blend until smoothISH. I like a few chunks in mine.

Spray the inside of your crock pot with cooking spray, lay chops in and pour the verde mixture over it. Cook on high for 4-6 hours or low for 8-10. I PREFER the low cooking method as it seems to make the pork more tender.

**You can also use chicken with this recipe, instead of pork.

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