This is an easy, hearty and flavorful stew. I like to use a pork loin for this, trimmed of all fat, but a shoulder or butt would work also, the end result would just be a little more rich from the extra fat. Chile Verde can be served scooped into tortillas, or on top of a pile of rice, but we eat ours plain in a bowl, like a stew.
To make this #dinnerdoneby9am I throw everything in the slow cooker in the morning, walk away for 8 hours, add the cornmeal and cook for 10 more minutes, then serve.
-4 c chicken broth
-1 onion, diced
-6 cloves garlic, minced
-1 c salsa verde
-2-4 Tbsp hot sauce (I prefer green/ jalapeno ho sauce)
-1 can diced green chiles
-4 cans great northern, rinsed and drained
-1 Tbsp oregano
-1 tsp cumin
-1 tsp salt
-1/2 tsp pepper
-2 lbs pork, cut into 1″ cubes
-3 Tbsp cornmeal mixed with 3 Tbsp water
-desired toppings: cilantro, lime wedges, chopped radishes, green onions, avocado, sour cream, cheese and/ or hot sauce
Dump broth through pork into a greased slow cooker. Cover and cook on low 8 hours. Stir in cornmeal, cover and cook an additional 10 minutes. Stir and serve with toppings of your choice.
