Brad's slow cooker chile verde with ez black beans - Turned out great! Very moist.. Today I am sharing this Brad's slow cooker chile verde with ez black beans! A quick and easy dinner that is ready in under 45 minutes!
You can cook Brad's slow cooker chile verde with ez black beans with 24 Ingredients and 6 steps. See the following guide!
Ingredients for Brad's slow cooker chile verde with ez black beans:
- 5 lbs pork shoulder or country style ribs.
- Garlic powder, chili powder, cumin, white pepper, dry mustard.
- 2 tbs cider vinegar.
- For the verde.
- 10 very large tomatillos, dehusk and quarter.
- 3 large jalapeños, destem, leave whole.
- 1 pasilla pepper, deseed and destem.
- 1 LG sweet onion, peel and quarter.
- 8 whole garlic cloves, peel, leave whole.
- 1 bunch cilantro, chopped.
- Juice of 1 lime.
- 1 tbs granulated chicken bouillon.
- For the beans.
- 3 cans black beans, rinsed.
- 1 can rotel, diced tomatoes with chiles, cilantro, and lime.
- 1 tsp minced garlic.
- 1 tsp oregano.
- to taste Salt and pepper.
- Garnishes.
- Mozzarella cheese.
- Queso fresco.
- Lime wedges.
- Sour cream.
- Fresh cilantro.
Step by step how to cook Brad's slow cooker chile verde with ez black beans:
- Place pork in a slow cooker. Sprinkle liberally with listed spices. Add vinegar. Cook on low heat 8 to 10 hrs..
- Add tomatillos, both peppers, onion, and garlic to a Dutch oven. Cover half way with water. Boil until ingredients are tender..
- When cool, transfer to a blender with a slotted spoon. Liquify. Add rest of ingredients for the verde. Liquify again. Add enough cooking liquid to make a smooth slightly thin salsa..
- Combine all ingredients for the beans in a sauce pot. Heat through on low heat..
- When pork is tender, debone and shred. Return to empty crock pot. Add salsa verde. Cook on high until heated through and salsa thickens slightly..
- Garnish with desired ingredients. Serve immediately with warmed tortillas. Enjoy..
