Cookbook Profile
 

Chili Verde

from Williams-Sonoma

Serves 6-8

Cook the stew:
Put the chiles and their liquid in the slow cooker, tearing the chiles into coarse strips with your fingers. Stir in the pork, chicken broth, garlic, oregano, 1-1/2 teaspoons salt, and 1/2 teaspoon white pepper. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.

Serve and garnish the stew:
Taste and adjust the seasoning. Ladle the stew over steamed rice and serve, passing the sour cream and cilantro at the table.

 

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Food Made Fast

Recipes

Food Made Fast recipes from the Spring 2007 books in the series: Seafood, Grilling, Salad, and Asian.

 

This page modified March 2007