Green Chile Navajo Crockpot 17, Native American

10m
Prep Time
6d
Cook Time
6d 10m
Ready In


"At Home with Rebecka blog"

Original is 8 servings

Nutritional

  • Serving Size: 1 (535 g)
  • Calories 334.5
  • Total Fat - 10.4 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 196.7 mg
  • Sodium - 502.6 mg
  • Total Carbohydrate - 10.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 3.1 g
  • Protein - 47.4 g
  • Calcium - 77.3 mg
  • Iron - 3.1 mg
  • Vitamin C - 61 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oil in a large stockpot over medium hea

Step 2

Season pork shoulder roast with salt and pepper on all side

Step 3

While roast is browning, use gloves and clean the chiles. It is absolutely crucial NOT to wash the chiles with water. Washing them removes too much of the chile flavor.

Step 4

Cut or pull the stem end off, turn pepper upside down and gently squeeze seeds out of the chile, peeling the skin off as you go. There will be a few stubborn seeds and a few pieces of skin, don't worry, they add more yummy flavor. Chop chile, set aside

Step 5

Add onions to the pot, saute for a few seconds, stirring until translucent.

Step 6

Add garlic, stir to combine, cook only a few seconds, do not burn transfer to the crockpot.

Step 7

Add water, chicken bouillon, bay leaf, oregano, garlic salt, red chile powder, chopped green chile, and Rotel, then add enough water to almost cover the roast.

Step 8

Reduce heat, cover and cook for 5 hours in the crockpot.

Step 9

Test flavor of broth, add more salt and pepper to taste, if roast is tender enough (meat falling off the bone).

Step 10

Remove meat from pot, using 2 large forks, pull meat apart and chop into chunks (Return chopped meat to crock pot, cover, and cook over for 1 hour.

Step 11

Mix cornstarch with water until there are no lumps, add to post and stir until sauce is slightly thickened.

Tips


No special items needed.

1 Reviews

JostLori

Ten stars! Oh my gosh, where to begin? The pork was melt in your mouth and the broth was flavorful and well balanced. Everything was spot on, and we've eaten it twice. Once over cheesy polenta, and once over rice. Both excellent! I will admit that I don't like using a crock pot (I like instant gratification - LOL!), so I made the whole thing in the instant pot. I already had a boneless pork shoulder roast, so I just cut it in huge chunks to fit the pot. The pork was easily shreddable, but when it was cooked I used forks to tear it into large chunks instead, and it was a great call. This is a winner, Dee. Very much repeatable and going on my Best of 2024 list.

5.0

review by:
(15 Mar 2024)

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