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Cooking with Less kWh - Green Chile Meat

Here's a recipe that will heat up your kitchen with plenty of spice and flavor, but not your monthly electric bill.

Slow Cooker Green Chile Meat

  • 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt)
  • 1-2 cups salsa verde
  • (2) 4 oz. cans chopped green chilies
  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 1 tbs. Salt
  • 1 tbs. Pepper
  • 1 tbs. Oregano
  • 1/2 tsp. Cumin

Place the onions and garlic in an even layer in the slow cooker. Combine salt, pepper, oregano and cumin in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Next, top with salsa verde and coppped green chilies. Cover and cook until the pork is fork tender, about 8 to 10 hours on low.

Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.

If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker. Use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Add additional salsa verde to taste.

The meat can be served in a warm tortilla with your favorite toppings, or deep fried to make delicious chimichangas.

Posted by Mary Kate Pedigo, CCC, Communications Specialist