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The ingredients needed to prepare Brad's slow cooker chile verde with ez black beans:
- Take 5 lbs pork shoulder or country style ribs
- Provide Garlic powder, chili powder, cumin, white pepper, dry mustard
- You need 2 tbs cider vinegar
- Use For the verde
- Take 10 very large tomatillos, dehusk and quarter
- Prepare 3 large jalapeños, destem, leave whole
- Get 1 pasilla pepper, deseed and destem
- Take 1 LG sweet onion, peel and quarter
- Get 8 whole garlic cloves, peel, leave whole
- Provide 1 bunch cilantro, chopped
- Take Juice of 1 lime
- Provide 1 tbs granulated chicken bouillon
- Prepare For the beans
- You need 3 cans black beans, rinsed
- Take 1 can rotel, diced tomatoes with chiles, cilantro, and lime
- Prepare 1 tsp minced garlic
- Use 1 tsp oregano
- Provide to taste Salt and pepper
- Provide Garnishes
- Prepare Mozzarella cheese
- Provide Queso fresco
- Take Lime wedges
- Use Sour cream
- Prepare Fresh cilantro
Instructions to make 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.
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