Pork Chile Verde Recipe

I tried Taerell's pork chile verde recipe and it worked out really, really well. We feasted yesterday! I brought some of it to my neighbors, who just had a baby, so the new parents wouldn't have to cook dinner.

This isn't spicy unless you use a very hot chile verde sauce and/or red chile flakes. I didn't because I have kids who would refuse to eat it. I used medium heat sauce, and it was just enough to give your tongue a tiny tingle.

I played with the recipe Tay gave me by adding some cumin. If you don't like cumin, it tastes just fine without it. If you really want to play, try adding ground coriander, as well, and then topping it off with fresh cilantro to serve.

Pork Chile Verde

Ingredient portions are based on a 4-lb roast. Use less if your roast is smaller.

1 (4-lb) pork roast (size doesn't necessarily matter, although using a 4-lb roast will yield plenty for a crowd of 10 to 12, or leftovers for freezing or sharing)
1 1/2 cups of your favorite chile verde sauce per pound of meat
1 large white onion, diced
1 Tbsp Garlic powder or minced garlic, or to taste
1 Tbsp cumin, or to taste
1 Tbsp lime juice, or to taste
Salt and pepper, to taste
1/4 tsp red chile flakes, if you like your food spicy

1. Place diced onion on the bottom of your slow cooker. Place the roast on top.

2. Mix chile verde sauce with garlic powder (or minced garlic), cumin, lime juice, and red chile flakes (if using). Pour over roast.

3. Cook on low for 10-12 hours or overnight. Remove meat and shred with two forks. Return meat to the sauce, mix, and reheat. Add salt and pepper to taste. Use for burritos, taco salads, over rice, or in soup.