Category Archives: Slow Cooker

Tasty Tuesday: Chili Verde

Have I MENTIONED that I love food?

I mean, really, I do.  I love to cook it; I love to look at it; love to read about it… *sigh*

Wow.  I sound HIGHLY unbalanced.

I swear I’m not salivating as I write this.

Well, much.

Anyways, one of my favorite things to make for the citizens of Boystown is Chilie Verde.  What KIND usually depends on the best price I find on the meat when I’m shopping.  Sometimes its a boneless pork butt or picnic roast; sometimes its chuck (the kind of cut you’d use for pot roast); and sometimes its a few boneless/skinless chicken breasts.  It just depends, but whatever I use, its always tasty and gives AMAZING leftovers.

But, enough talking- let’s get to cooking, shall we?

Chili Verde

Sauce

4 onions, diced

1/2 cup chopped garlic

2 Serrano chilies, diced

1 jalapeno, diced

15-20 Anaheim chilies, roasted and seeded, peels removed as much as possible (if you don’t have any on hand, I’ll post a tip at the end of this for how to do it at home)

12-15 tomatillos (outer skins removed and given a good rinse), roasted

5 tbsp. garlic powder

1 tsp pepper

1 tbsp cumin

1 tbsp oregano

1 tsp coriander

2 tsp salt (I like to use 2 tsp of chicken bouillon- it adds a little bit more flavor for me 🙂 )

Remove seeds and as much of the skins of the peppers as possible.  Puree w/ tomatillos and place the mixture into a large pot.  If you’re one of those lucky ducks with a Vitamixer, I’m extremely jealous, and you MIGHT not even have to worry about getting all the skins off- considering a Vitamixer could puree a penny into a delicious -slightly metallic- smoothie.

Ok, maybe not.  But the peels, yes.  Let me know if you do.

In a med. saucepan over med. heat, add 1/2 cup olive oil.  Stir in onion, garlic, Serrano and jalapeno chilies.  Cook until soft.  Puree and add to the large pot.

Add garlic powder, pepper, oregano, coriander, and salt (or bouillon) to the large pot.  Stir well and simmer for 10 minutes.  Cool and separate into 2 cup amounts (zip lock freezer bags work awesome).  Freeze them until you feel it calling to you to use it.  I give it a week.  Maybe 2.

OR…

You can use one of those 2 cup portions to make yummy nummy Chili Verde for your family.  This is my choice.

Chili Verde Pork/Chicken/Beef

2 cups Chili Verde sauce

1/2 cup Olive Oil (+1/2 cup)

5 lbs trimmed pork shoulder/pork picnic roast/boneless,skinless chicken breasts/or trimmed chuck roast (whatever is the best price) (and, yes, it makes A LOT- I’ll post a recipe later for using some of those leftovers ;-D )

1 qt chicken broth

1/2 corn flour (masa)

Cover a large pot with 1/2 c olive oil.  When it gets hot enough (read: the oil starts to look shimmer-y), place the meat in.  Sear over med. heat til well browned on all sides.

Deglaze the pan with the broth, scraping the bottom to get the brown bits off.

Add chili verde sauce, turn heat to low and simmer for 10 minutes.

Now, from here you can stick it in the oven and cook at 350 for a couple of hours (or till it shreds easily), but I usually like to use the crock pot.  I live in an apartment and the oven isn’t always the greatest to use (especially during the Summer).  If you use the crockpot, just put the whole mixture in and cook on LOW for around 8 hours.  The last half hour, mix that 1/2 cup olive oil you had left and that masa to make a slurry.  Mix all of THAT into the crockpot.  It’ll help to thicken everything.

Oh, you can also do all this on the stove top, too: bring everything up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork pulls apart easily.

Serve this yummy-ness with refried beans and Spanish rice to have a great Mexican fiesta.  And if you don’t have any great recipes for either of those, then stay tuned- I do.  One of them is over 100 years old and is DELISH.

***As promised, here’s a tip for making your own roasted chilies.  There are SOME markets out there that will do all the work for you and give it to you in a bag, all ready to use, but they also charge you for that service.  Why pay when its SO easy?  Not to mention, fresh ALWAYS beats out.  Period.

So, what you want to do is take your peppers (and tomatillos you’ve taken the skins off of, if you’re making the sauce), put them on a cookie sheet and coat it all with olive oil.  Roast in a 350 oven until soft.  If need be (if they aren’t getting soft or you’ve noticed they aren’t peeling easily), you can roast them directly on the oven rack, but make sure to place the cookie sheet below to catch the oil and juices as they drip or your oven will smoke.

Once everything is soft, place the peppers into a plastic bag to steam.  (5 minutes should work, but you can basically let them til you’re ready to peel them.)***

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Tasty Tuesday #2- Smothered Steak

I’ve said it before- its kind of the motto of my life- but I’m always on the go.  Sometimes -by the time we get home and get dinner started- its well past when we should be eating, and if its TOO late, we end up spending money on yet another meal of take out.  Meals like this week’s featured meal are my go-to meals when I know that we’re likely to be gone for any length of time.

There’s really nothing about this meal that is really difficult, and in the end, it comes out great.  It just takes a few minutes to prep, and by the time you’re ready for dinner, its ready for you.

Smothered Steak
2 lbs cube steak
1 can cream of mushroom soup
1 can (4 oz) sliced mushrooms
2 med. onions cut into half moon slices
1 envelope Lipton onion soup mix
1 tbsp dried parsley
salt (about a tsp spoon)
pepper (about the same)
a couple tbsp flour for dusting
Combine pepper, parsley, salt, and flour.  Lightly dredge the cube steak in the flour mixture.  It doesn’t need to be caked on- you aren’t doing this to make some sort of crust.  If you put too much on, it will just make it gummy once its cooked.
Add the half moon slices from one of the onions on the bottom of the slow cooker.  Place steak in slow cooker on top of the onion.  Place the rest of the onion on top of the cube steak.
Combine the remaining ingredients and pour over the steak and onions.
Cover and cook on LOW for 6 or so hours- until it becomes super tender.  If you try to pull a piece off and it doesn’t tear easily, leave it in til its ready.  You can do it on HI in a pinch, but I recommend you try to plan ahead enough so you can always put it on LOW.
We’ve served it with rice when mashed potatoes would take too long, but -let’s face it- mashed tators are AMAZING with anything that has a gravy.
Enjoy!