Brad's slow cooker chile verde with ez black beans

Hello everybody, it's Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Brad's slow cooker chile verde with ez black beans. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we have to first prepare a few components. You can cook Brad's slow cooker chile verde with ez black beans using 24 ingredients and 6 steps. Here is how you can achieve it.

This was a work night meal. Prepare the pork the night before and slow cook all day.

Ingredients and spices that need to be Make ready to make Brad's slow cooker chile verde with ez black beans:

1. 5 lbs pork shoulder or country style ribs
2. Garlic powder, chili powder, cumin, white pepper, dry mustard
3. 2 tbs cider vinegar
4. For the verde
5. 10 very large tomatillos, dehusk and quarter
6. 3 large jalapeños, destem, leave whole
7. 1 pasilla pepper, deseed and destem
8. 1 LG sweet onion, peel and quarter
9. 8 whole garlic cloves, peel, leave whole
10. 1 bunch cilantro, chopped
11. Juice of 1 lime
12. 1 tbs granulated chicken bouillon
13. For the beans
14. 3 cans black beans, rinsed
15. 1 can rotel, diced tomatoes with chiles, cilantro, and lime
16. 1 tsp minced garlic
17. 1 tsp oregano
18. to taste Salt and pepper
19. Garnishes
20. Mozzarella cheese
21. Queso fresco
22. Lime wedges
23. Sour cream
24. Fresh cilantro

Steps to make to make Brad's slow cooker chile verde with ez black beans

1. Place pork in a slow cooker. Sprinkle liberally with listed spices. Add vinegar. Cook on low heat 8 to 10 hrs.
2. Add tomatillos, both peppers, onion, and garlic to a Dutch oven. Cover half way with water. Boil until ingredients are tender.
3. 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.
4. Combine all ingredients for the beans in a sauce pot. Heat through on low heat.
5. 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.
6. Garnish with desired ingredients. Serve immediately with warmed tortillas. Enjoy.

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