Did you have a happy Thanksgiving weekend friends? Mine was excellent! Lots of family time and lots of good food! Emily hosted our huge family thanksgiving meal this year and it was lovely. Smoked turkey? Um yes please. I also may have eaten an entire pumpkin pecan pie by myself. No shame. By Sunday I was over eating thanksgiving food though. That is where this recipe comes in. So if you are sick of turkey and mashed potato left overs check it out.
Pork Chile Verde
4 pound pork picnic shoulder roast
2 onions, chopped
4 cloves of garlic, minced
4-8 serano chiles
1-2 bunches of cilantro
8-10 tomatillos
2 red tomatoes
Put roast, chopped onion and garlic in a 4 quart crock pot. Cook pork roast in a crock pot on low for about 8 hours or until it is easily shredded. Shred it all up and pour most of juices off. Steam tomatillos and serano chiles until slightly cooked. Blend tomatillos, serano chiles, cilantro and red tomatoes until liquified. Pour over shredded pork and enjoy!
We ate it on corn tortillas with some sour cream and queso fresco. The queso fresco is pretty salty so we don't add salt to our chile verde. Without a salty cheese the chile verde will probably need a little salt. We made this for 7 people and wanted leftovers so thats why we used so much meat. You can easily halve this. We were feeding people who don't enjoy spice so we only used 4 serano chiles. If we were making it just for us we would put at least 8 seranos in. Also I used 2 bunches of cilantro because we love it. This is one of my favorite crock pot recipes. It is delicious.
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