Slow Cooker Guisado Verde

Instead of adding water, I added to cans of green Verde enchilada sauce. I used the finished product as enchilada filling. With jasmine rice on the side, this is a keeper! Thanks for sharing.

This was an excellent alternative to BBQ Pulled Pork. I used fresh tomatillos instead of canned. I didn’t add the water to cover since the tomatillos would cook out a lot of juice. Served over rice instead of as a soup with Charro beans on the side and hot tortillas. Will definitely make again.

It turns out great every time!

So easy and so delicious.

I guess I didn’t read the directions well enough the first time I made this. I didn’t cook the pork whole. I cut it up into bite sized pieces, removed most of the fat and browned it that way before putting it into the crock pot. I didn’t have to remove it and shred it that way. I also tossed the canned tomatillos and green chiles into a blender before pouring into the crock pot. Other than that I followed the recipe exactly. Subsequently, I used less water which strengthened the flavor. Also, I add a large can of hominy when it is almost finished. I really like the added texture it brings to the dish. This is a very filling meal with a few tortillas, some diced onion and a little sour cream on the side. One of my favorite recipes. Quick, easy and tasty!

Well, this was just ok. I also couldn’t find canned tomatillo’s so I used the Herdez Salsa Verde. Well it sure was tangy!! My husband liked it after I toned down the tang a bit with cheese and a little agave syrup. Not sure I would make this again. Too many other recipes for mexican pork stew that we love.

I was smoking a pork shoulder so I took it out of smaller after 6-8 hours, sliced off the needed pork and followed the recipe. It turned out great, i added a can of black beans for more depth too. I would add some more hot peppers next time but overall it was great

Good and easy. I used fresh tomatillos and jalapenos. I only added 1 and 1/2 cabs chicken broth and no more liquid…a quart would have been way too much.

I did this in pressure cooker and it came out awesome. I used 6 oz. salsa verde in place of tomatillos . 1oz jar jalapeño because I didn’t have fresh. Sautéed in cooker to brown all sides. Had cut the 4 lb. roast into 6 pieces. I also added 3/4 Cup chicken broth to help pot get to pressure . Cooked hi pressure 75 min. Was perfect ?? After it was shredded I felt it needed a little more seasoning so I added 1tsp cumin and 1 tbsp chili powder . Excellent……..omitted the 1 qt of water

Tasty, and something different for supper.

I have done this dish probably 4 or 5 times now and it turns out great each time. I usually use all chicken broth instead of water, and add an extra jalapeño or two for some extra kick. Will do again and can’t go wrong with this one.

Um, wow and yes. This is delicious and I want to eat the whole thing. I pretty much followed the recipe as is. I used greek yogurt instead of sour cream and I added 1.5 teaspoons of salt to the top of the ingredients in the crock pot. I used 2 cups of chicken broth only because my crock pot wasn’t big enough. I served it on top of mexican style rice. It would also be delicious as a stew, just add chopped potatoes for the last few hours. Which reminds me, this cook time is too long. I think 5 hours on high is enough. For 6-7 on low.

I already had cooked pork, so besides adding it at the end of step 3, and not putting it in the slow cooker, I followed this recipe originally. It was super acidic, so in order to tone it down, I added a couple tblsp of honey. Still had a strong acid taste. Think I will leave out the cilantro in the future, and just use it as a fresh garnish, as it was strong.

I made some changes based on my preferences, and what was available at the grocery store. I used pork butt and fresh tomatillos (no pork shoulder or canned tomatillos at the store). I cubed the pork before browning (so I wouldn’t have to shred it) and used only a tablespoon of cilantro. My husband and I aren’t crazy about cilantro, but a little bit is good. I left out the water and combined everything else (except the cheese and sour cream) in a dutch oven and baked at 250 for two hours. Served with cheese, sour cream, and warm flour tortillas. Loved it and will make again.

Use this for the best burrito filling ever! I make this and then I also make basmati rice, grab some sour cream and avocado, fresh flour tortillas… and you have yourself a TO DIE FOR burrito. Way better than eating it by itself

Super simple to make, cheap ingredients, and packed with flavor! We loved it! I would give 6 stars if I could!

Used 32 oz Herdez green salsa, 7 oz chopped green chilies, and only a small amount of jalapenos. Eliminated the water. Used a very lean cut of pork shoulder, and I think it would have been better had I stuck to what the recipe called for. Still, it was very tasty served with cilantro lime rice.

I used fresh tomatillos instead of canned. Excellent dish that gets frequent repeat requests from guests.

This is in our top five recipes of all time! We use the suggestion of subbing the salsa verde and it is fantastic. We serve with chihuahua cheese if we have it and teat up some warm tortillas if we want it a bit more hardy. Love, love, love!!!

We live overseas and our base commissary did not have canned tomatillos, so I followed other reviewers’ suggestions and substituted them for Herdez salsa verde. I also substituted the quart of water with two Coronas and two cups of chicken broth. Ours turned out more like a soup, but it was delicious nonetheless. It had just enough of a zing without being too spicy. I did not brown the pork or saute anything, just mixed it all up and dumped it over the pork. We will definitely have this again.

I wish I would’ve read the reviews and used broth. I used water, and this was pretty bland. As is, I wouldn’t make again.