Cook the Book: Chile Verde

Name: Cook the Book: Chile Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 411 grams diced tomatoes; 113 grams diced chile (mine were mild, your choice); 59 milliliters chopped cilantro leaves; 2 teaspoons cumin; 4 cloves garlic, minced; 1 green bell pepper, seeded and diced; 2 teaspoons kosher salt; 1 small onion, diced; 1 Tbsp oregano; 2 kilograms chuck roast, or pork shoulder/butt (I used a chuck roast); 1 teaspoons red pepper flakes (or more, to taste); 2 teaspoons sage; 10 tomatillos, diced (peel off the outer wrapper, if they have one)

Need a gluten free, dairy free, and primal main course? Cook the Book: Chile Verde could be an amazing recipe to try. This recipe serves 8. One portion of this dish contains approximately 45g of protein, 14g of fat, and a total of 350 calories. If you have cumin, sage, pepper flakes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Use a 6-quart slow cooker. Trim any visible fat from the meat, and plop into your slow cooker stoneware.

Ingredients you will need

Meat

Equipment you will use

Slow Cooker

Add diced bell pepper and onion. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely (I used a handheld chopper).

Ingredients you will need

Bell Pepper

Tomatillos

Onion

Pour in the contents of the diced chile can and the tomato can.

Ingredients you will need

Tomato

Chili Pepper

Add spices. Stir a bit to get the spices down the sides of the meat.

Ingredients you will need

Spices

Meat

Add chopped cilantro to the top. Cover and cook on low for 8 to 10 hours, on high for 6 hours, or until the meat shreds easily with a fork.

Ingredients you will need

Cilantro

Meat

Serve with rice, corn tortillas, shredded cheese, and a dollop of sour cream.

Ingredients you will need

Shredded Cheese

Corn Tortilla

Sour Cream

Rice

Equipment

Slow Cooker

Ingredients

Servings:

411grams

diced tomatoes 113grams

diced chile (mine were mild, your choice)59milliliters

chopped cilantro leaves 2teaspoons

cumin 4cloves

garlic, minced 1

green bell pepper, seeded and diced 2teaspoons

kosher salt 1small

onion, diced 1Tbsp

oregano 2kilograms

chuck roast, or pork shoulder/butt (I used a chuck roast)1teaspoons

red pepper flakes (or more, to taste)2teaspoons

sage 10

tomatillos, diced (peel off the outer wrapper, if they have one)

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Caves Roger Goulart Gran Reserva Cava. It has 4.7 out of 5 stars and a bottle costs about 23 dollars.