This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and All You Magazine, but all my opinions are my own.
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Hey there everyone!
My mouth is watering just thinking how delicious these Slow cooker Chile chicken tacos were.
My family and I absolutely love good authentic Mexican food.
Problem is here in the South, it is hard to find a good authentic Mexican restaurant. You want BBQ, there are plenty of those around, which we love too.
This recipe in All you’s April edition is
the real deal and it was really fun to whip up.
All you is a great magazine filled with recipes, coupons and diy craft ideas. I found my edition of All you on the shelves at Target near the check out.
When I say I whipped these up, I mean it was pretty fast to prep and throw in the crock.
I have never made home made tacos with these ingredients before. I thought it would be difficult to find all the ingredients at the grocery store, however, it was not!
Tomatillo’s which are a small edible fruit that are purplish or yellow when ripe, but are most often used when green for salsas and preserves.
Poblano chile peppers which are best described as a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho.
The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.
Most importantly, my family enjoyed this meal immensely.
sorry to make your mouth water.
Here is the recipe
Slow cooker green chile pork tacos
- 1 ½ lb. poblano or Anaheim chiles about 4 large
- 4 lb boneless pork shoulder I used chicken
- salt and pepper
- 1 28 oz. can green enchilada sauce. I used red
- 4 tomatillos husked and quartered. Flour or corn tortillasfor serving. optional
- Place a rack 4 inches from heat source and preheat broiler to high. Place chiles in a single layer on a baking sheet. Broil until skin is blackened, 6 to 7 minutes turning occasionally. Place in a large bowl and seal with plastic wrap. Let stand until skin has softened about 7 minutes. Peel seed and roughly chop chiles. Use immediately or refrigerate overnight in a zip lock bag. Season meat with slat and pepper. Place in a slow cooker. Add chiles enchilada sauce and tomatillos, turn to coat.Cover and cook on low until meat is fork tender for about 6-7 hours. Remove meat to a baking dish and shred with fork. Tilt slow cooker and spoon off some fat. Place meat back in slow cooker , cover and rewarm on high heat. Season with salt and pepper, serve with tortillas. I added green chiles on top with fresh squeezed lime. These would also make for awesome nachos.