Thursday, August 23, 2012

Chili Verde {Easy Crockpot Recipe}

Lauren referenced this recipe in her menu plan on Monday. I think I brought this meal to her family after she had her 3rd baby about 2 years ago. I've been making it for about 4 years or more.

This may be the easiest crockpot recipe you've ever tried. In fact, it seems almost too simple! But man! It's so tasty! I think it was my dad who inspired this recipe. He's a big fan of Chili Verde, and he pointed me toward the proper ingredients (sans the crockpot).

Step one:

Place a 2-3 pound pork roast in your crockpot. (I haven't noticed that one kind of pork roast is better than another, so I usually get the cheapest. Any extra fat does add flavor, though.)

Step two:

Get yourself a 16oz jar of this Salsa Verde (I imagine another brand would work fine, this is just the one I've always gotten. Also, Lauren used 2 7oz cans, and it looks fine.)

Step three:

Pour the salsa over the roast.

Step four:

Turn your crockpot to high for 4-6 hours or low for 8 hours. (It was much later than I intended when I dropped this in the pot at 2:00, so I had to set mine for 4 hours and work with it more at the end.)

Step five:

About 1-2 hours before serving, start chopping up the roast into smaller pieces. If you've been able to have it on low for many hours, it will be nice and tender at this point. But even if it's only been cooking for 3 hours, it should be cooked through but a little tougher to chop.)

Step six:

After chopping, let it cook down a bit, maybe another hour, and then work with it some more to get it to the texture you like. We like ours as a "rustic shred", with varying degrees of small and smaller pieces. (You may also notice that my crockpot liner mysteriously disappeared in this picture. I was in a hurry and cut a hole on accident. In general though, I think they are an amazing invention!)

Step seven:

Serve! We like ours as either soft tacos or big burritos with all the trimmings - shredded lettuce, diced tomatoes, guacamole, etc. The night we had this, we were about to leave for church, so we kept it simple with store-bought taco tortillas, shredded cheese, and sour cream.

Now, Hubster thinks it would be a shame if I didn't share our favorite recipe for homemade tortillas. I don't make homemade tortillas every time we have this because, while simple to make, they do take a bit of time and effort. But, when I have the time, they are so worth it!!

Easy Flour Tortillas

3 cups unbleached flour
2 tsp. baking powder
1 tsp.  salt
4-6 Tbsp. vegetable oil
about 1 1/4 cups warm water

Mix dry ingredients in a bowl. Add oil and mix until you have little balls of dough. Slowly add the warm water until you have a soft, but not sticky, dough. Knead the dough for a few minutes and then divide the dough into 12 balls. Let them rest for 10 minutes or more under a slightly damp clean cloth.

Heat a heavy skillet or griddle on medium to high heat. Roll out each of the balls into a fairly thin circle, turning the dough disk and the pin to make it as circular as possible. But don't obsess - the rustic appearance is part of the homemade charm. 

Place one tortilla at a time on the hot surface. It will take only a couple minutes per side. Each finished side should have lots of brown speckles, and the tortillas will thicken quite a bit as they heat. Place finished tortillas in a tortilla warmer or under towels.

Not only are these delicious with the Chili Verde, but they are also great for a kind of dessert. Just add a little butter, cinnamon and sugar or honey. Mmmm!!


1 comment:

  1. I can attest that this is super yummy! Thanks for sharing with all of us! :D