When we go my favorite Mexican restaurant I look over and over the menu and always go back to my favorite Chile Verde Burrito. And I seriously can’t get enough of their salsa verde! So I decided it was time to try making it for myself.
I have no idea why I never tried this before. I’ve been making my own salsa verde for over a year now. All you have to do is add the salsa and some pork into your crockpot and boom! Deliciousness! It’s incredibly tender and full of flavor! As soon as Levi had his bite he just said “Wow! That is so good!” When I accomplish that statement it’s one of my favorite parts of life! He is still a relatively picky eater and so it’s so gratifying when he really enjoys trying something totally new!
There is just a little prep work. You can make the salsa ahead of time and store in your fridge until ready to use.
You can use the Chile Verde for a smothered burrito, enchilada topping or just eat it with some sides of rice and beans.
This version is a little more meaty than what I usually see. And it’s enough to feed 2 people for at least 3 meals. So it’s also a great idea for lunchtime meal prep.
- 10 Tomatillos
- 1 Large Onion, quartered
- 3 Jalepenos
- 6 Cloves Garlic
- 1/2 Lime, juiced
- 1/2 Cup Cilantro
- 5 lb Smithfield Pork Shoulder Seasoned Carnitas
- Butter and oil
- 7 oz Roasted and chopped Green Chiles
Preheat oven to 450.
On a large baking sheet spray with cooking spray. Place the Tomatillos, jalapeños, onions, and garlic cloves. Bake for 10 minutes, turn over and bake an additional 10 minutes. Let cool for a few minutes. Chop the tops off the jalapeños and add everything to a food processor. Add the lime juice, salt and cilantro. Blend completely.
Chop the pork into 1 inch cubes. Heat a pan to medium high. Add 2 Tbsp butter and 1 Tbsp oil. Quickly sear all sides of the meat, add more butter and oil as needed. I had to do this in about 5 batches.
Add meat, salsa verde and green chilis into your Crockpot. Cook for 4 hours on high or 8-10 hours in low.
These pork chops are mouthwatering, tender fall apart, saucy perfection! With just a little prep time you will have an incredibly satisfying meal that tastes like you were slaving away for hours!
When we sat down to enjoy these Levi said right away how tasty they were. He even said he loved the sauce, and he is not the biggest sauce person! That was high praise! I knew I had a keeper recipe here.
This meal was pretty quick to prep, which was perfect for me because I had tons of vacation prep to do on Sunday! It is time time for the annual family migration to Lake Vallecito, Co! I love this little getaway because I get to see my sister and her husband. We always have fun playing in the lake, playing board games and just hanging out with great food and good strong drinks. It’s nice to have a relaxing getaway!
While these chops were simmering away in the crockpot I took that time to get the chicken prepped for Green Chile Chicken Enchiladas. And then I fire roasted some tomatillos and jalapeños and whipped up a quick salsa verde. I did save the Rasperry Lemonade Cheescakes for later though. I don’t think those would last the three days before we left without us eating them all!
- 2 Thick Cut Boneless Pork Chops
- 2 tsp Salt
- 1 Tbsp Ground Mustard
- 1 Tbsp Rosemary
- 1 Tbsp Grapeseed oil, or your favorite cooking oil
- 1/2 Yellow Onion, finely chopped
- 2 Cloves Garlic, minced
- 3 Cups Chicken Stock
- 1 Tbsp Cornstarch
- 1/2 Cup Heavy Cream
- Ground Black Pepper to taste
- Fresh or dried basil to garnish
In a medium skillet over medium heat add the oil and onions. Sautée for 2 minutes, add garlic and sautée for another minute. Rub in the salt, mustard and rosemary on both sides of the chops. In the skillet move the onions and garlic to the side. Add the pork chops. Sear on each side for about 2 minutes each side. They should be slightly browned on the outside.
Add the chops, onions and garlic to the crockpot. Cover with chicken stock. Cook on high for 4 hours or on low for 6.
About 15 minutes before they are done take 1 cup liquid and as many onions as you can get out of the crockpot and add to a small saucepan. Over medium heat whisk in the cornstarch. Once that has dissolved slowly add the cream, whisking continuously. Bring to a simmer, whisking occasionally for about 10 minutes. Add black pepper to your preference. The sauce should thicken up enough that it will coat the back of a spoon.
Remove the chops from the crockpot, smother in the sauce and garnish with basil.
I hope you love these as much as we did! Let me know what you think 🙂
So we LOVED our Slow Cooker Pot Roast and we also love turkey! So we decided to put the two together! Once again we’re trying to take our favorite dishes and just make them a little bit more healthy. This turkey was so so so tender!! Usually turkey is pretty dry so you need lots of gravy, but this could be cut with a fork….yum yum yummy 🙂
It was yet another rainy cold Sunday. Perfect for a movie date, we went to see Insurgent, and a good old couch potato puppy cuddle-fest.
I am definitely looking forward to some more gardening time! Our goal this year is to start an actual veggie garden and put some hanging garden boxes around the deck so we can grow some fresh herbs. I really love putting fresh basil or parsley in recipes! We are also pretty proud of the flower gardens, although the tulips and daffodils had a rough year with the super early spring. I will post some pictures of the roses and lilies once they start blooming.
Makes about 4 servings. About 550 calories per serving.
- Frozen Turkey Breast w/gravy packet – slightly thawed
- 4 medium Yukon Gold Potatoes, cut into 6-8 pieces
- 2 Carrots, thickly sliced
- 2 Celery Stalks, chopped
- 1/2 cup Fresh Parsley, chopped
- 1 Medium Red Onion, quartered
- 4 Cups Chicken Broth
- Salt, Pepper and dried Thyme
Rub the salt and pepper and thyme into the turkey breast. Set gravy packet aside.
In a medium Crockpot add potatoes, celery, parsley, turkey breast, carrots, onion and chicken broth.
Cook on high for 4 hours or low for 8. The gravy only takes 10 minutes to prepare. I just followed the directions on the gravy packet and added 1/4 cup of the broth from the Crockpot.
Drain all the broth and slice up the turkey.
A really great little bakery in our town just closed so we got some of the last french bread. It was like a low maintenance Thanksgiving Dinner!
I have officially jumped on the pulled pork bandwagon. This recipe is what pushed me over the edge. That also means that I have become insanely picky about my pulled pork, and may never actually order it from a restaurant ever again. There isn’t anything worse than a disappointing pulled pork sandwich. I have learned this lesson the hard way. Sometimes it’s way too dry and they just put a little drizzle of BBQ sauce over the top. Yuck. And even worse it could be drowned in some thin drippy BBQ. Yucky and messy. In my opinion the taste and texture of the pork should be able to stand on it’s own, then mix the BBQ in with the meat to create the perfectly flavored and juicy bite every time!
This creation came into being during the Dr. Pepper-palooza. Just randomly one day we decided to make an entire meal with Dr. Pepper since the other Dr. Pepper posts have been so popular. I was also a little curious if I could get Levi to cry uncle with the DP. He has a love for Dr. Pepper that is deep and it’s real. I mean we should probably just buy a pallet of it and Levi would still work his way through the whole thing before I got through a 24 case of Diet Coke. Ah yes, Levi and his 12 year old turbo metabolism. I would hate him for it if I didn’t love him so darn much!
But I digress. Time to bring the thunder!! HAHAHA……..I don’t know why.
- 3-4 lbs Pork Loin Roast
- Pork Rub- I created my own with 1/2 cup brown sugar and even parts garlic salt, paprika and black pepper. Sorry didn’t actually measure everything out, but you should use at least a tablespoon of each.
- 2 cans of Dr. Pepper
- 1 bottle of BBQ sauce. We used KC Masterpiece Hickory Brown Sugar BBQ.
Coat the pork roast in the rub. Really work it in there so the meat will absorb the flavors and it won’t just all come off the minute it hits the liquid. I usually spend a good 2-3 minutes working the rub in. At some point I plan on getting a meat injector because that would really kick the flavor into high gear.
Add the pork loin to the slow cooker and pour in both cans of Dr. Pepper. I also added about 1/2 cup of the BBQ sauce so the meat would have a little of that flavor as well. We cooked the pork for 2 hours on low and then 3 hours on high. But if you are able to let it cook all day you can do 6-8 hours on low.
You’ll know when it’s done if you stick a fork in the side and meet little resistance pulling it away from the roast. Put the roast on a serving platter or you can drain most of the liquid from the slow cooker and shred it in there. Add 1/2 bottle of the BBQ sauce and toss the meat around to get a good coating. You can add more BBQ sauce to meet your saucy needs 🙂
Another very important decision to make is the bun. I think the best one would be crusty on the outside and soft on the inside. Toast it up a little, pile on the meat and serve with your favorite sides.