We have a winter special on our rooms through the next few weeks, until February 13th. $30 off the room rate for any room, any night and no two-night minimum stay on Saturdays. Check back in this space for our Valentine’s weekend special which I will post soon.
|Most of the ingredients|
This is an updated post of my crockpot pork chile verde recipe, now with pictures!! It’s not a breakfast recipe, but an easy and comforting winter dinner recipe. It’s only relation to breakfast is that you should get it started in the crockpot after breakfast so it’s ready at dinner time. I used a pork shoulder, but you could also use a pork butt or a chuck roast.
2 lb. pork shoulder
1 small shallot or onion
1 can diced tomatoes with chiles (mild or jalapeno, depending on your heat preference)
5 tomatilloes, papery skins removed, diced
4 cloves garlic, minced
1 tsp. kosher salt
1 tsp. cumin
1 tsp. sage
1 tsp. Mexican seasoning
1/2 Tbl. oregano
1/4 tsp. red pepper flakes (or more, to taste)
1/4 cup chopped cilantro
Trim the visible fat from the meat and stick it in the crockpot. Add shallot/onion, then tomatilloes, then tomatoes with chiles. Add spices. Stir it around a little to distribute the spices around the meat. Add chopped cilantro on top. Cover and cook on low heat for about 8 hours.
We had this for dinner with multi-grain tortillas, shredded cheese and sliced avocado. You could add other fixings like salsa, shredded lettuce or rice for a more substantial meal. My friend Shellie and her daughter Raquel added goronzola bits and pickled jalapenos on top. As prepared this had just a little spice – good for me – and Jim added hot sauce to his because he likes to sweat while he’s eating Chile Verde. The recipe was adapted from Make it Fast, Make it Slow by Stephanie O’Dea. I should note that this chile verde is not as green as some, because we used red tomatoes in addition to the tomatilloes.
Hope you enjoy it – it’s perfect for a cold winter evening!
Jeanne & Jim at the
Thomas Shepherd Inn B&B in Shepherdstown, WV