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.
#pmedia #lifeforless http://my-disclosur.es/OBsstV.
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.
Pin it!
Here is the recipe
Slow cooker green chile pork tacos
Ingredients
- 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
Instructions
- 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.
Looks delicious Debbie, and if it can go in a crockpot I am all for it.
That looks yummy, Debbie. We love Mexican food.
I like this mag because lots of tips and ideas…my favorite in a magazine!
Looks really yummy, Debbie. thanks for the recipe…Christine
I love the recipes in the magazine. Thanks for the giveaway.
This recipe looks awesome! Just bought an All You mag this weekend…and a Target gift card would be so welcomed!!!!
Looks like a yummy recipe Debbie! Thanks for sharing!
I enjoy all of the fun, helpful articles!
I enjoy the recipes and diy house stuff
All You is a very cool magazine…great ideas!!!
Have never tried tomatillos in a REALLY long time. Will have to check this recipe out!
Hi Debbie,
I love this magazine. They always have really great recipes. Thanks for the chance for the Target Gift Card. You are so right whol does not love Target. Wooo Hooo. Hope you had a great Easter.
Kris
The recipe looks wonderful and like a keeper.
I think All You is my ultimate favorite magazine. It’s the only one that I get and then start at page one and go page by page to the end. I love all their ideas!
Yes you had my mouth watering — yummy can’t wait to get shopping to fit this meal..
Hugs