Easy Chile Verde in the Crockpot

This morning I started to make an easy crockpot meal, and thanks to my Instagram loving self, it occurred to me that others might be interested in this easy and delicious recipe. I have to start by saying that this recipe was acquired from my husband’s former co-worker. I sometimes experiment within a recipe to make it to my liking, but otherwise I am not talented to make my own unique combinations. So, thank you, Martha! Here we go!

Start with 1 pound of tomatillos (I always grab about 12; if you have a large crockpot and want to go big, add more!), 1 small onion, and some cloves of garlic (I like garlic, so I used 6 large ones today).

Preheat the oven to 350 degrees. Peel everything, rinse and halve the tomatillos, and chop the onion into big chunks. Grab a casserole dish (I use a glass one) and cover the entire bottom with a thin layer of olive oil. Place all ingredients into the dish and roast for 30 minutes.



When that is ready, pour the roasted ingredients into your blender and blend away. Next, add a rinsed bunch of cilantro (I cut off just the very end of the stalks) and a 4 oz. can of diced chiles (I use mild; we have baby tongues here) and blend with the rest of the sauce.



Take some pork chops, amount dependent upon how many mouths you have to feed (I usually buy about 1 or 1.5 pounds for my family of 4), and place in greased crockpot. Add salt & pepper to them according to your liking. Take blender and pour sauce into the crockpot, covering the pork chops. Cover and cook about 8 hours on low. And that's it!



Be sure to discard the fat when you shred your finished meat. We like ours served in tortillas with some cheese and sour cream, burrito style. Yum!! Be sure to let me know if you try it out and let me know what you think or if you customized it at all. Enjoy!!