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We hope you got insight from reading it, now let’s go back to brad's slow cooker chile verde with ez black beans recipe. You can have brad's slow cooker chile verde with ez black beans using 24 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Brad's slow cooker chile verde with ez black beans:
- Get 5 lbs pork shoulder or country style ribs
- Take Garlic powder, chili powder, cumin, white pepper, dry mustard
- Use 2 tbs cider vinegar
- Provide For the verde
- Get 10 very large tomatillos, dehusk and quarter
- Take 3 large jalapeños, destem, leave whole
- Get 1 pasilla pepper, deseed and destem
- Provide 1 LG sweet onion, peel and quarter
- Get 8 whole garlic cloves, peel, leave whole
- Provide 1 bunch cilantro, chopped
- Get Juice of 1 lime
- Take 1 tbs granulated chicken bouillon
- Get For the beans
- Prepare 3 cans black beans, rinsed
- Get 1 can rotel, diced tomatoes with chiles, cilantro, and lime
- Take 1 tsp minced garlic
- Provide 1 tsp oregano
- Get to taste Salt and pepper
- Provide Garnishes
- Get Mozzarella cheese
- Take Queso fresco
- Get Lime wedges
- You need Sour cream
- Prepare Fresh cilantro
Steps to make Brad's slow cooker chile verde with ez black beans:
- Place pork in a slow cooker. Sprinkle liberally with listed spices. Add vinegar. Cook on low heat 8 to 10 hrs.
- Add tomatillos, both peppers, onion, and garlic to a Dutch oven. Cover half way with water. Boil until ingredients are tender.
- 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.
- Combine all ingredients for the beans in a sauce pot. Heat through on low heat.
- 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.
- Garnish with desired ingredients. Serve immediately with warmed tortillas. Enjoy.
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