SLOW COOKER |
PRESSURE COOKER
Chile verde is one of my favorite stews. As a chef, I used to take time to char each chile and simmer for hours. But then life happened, and I came up with this ultra-easy version that is equally as good. I like to double the batch so I can freeze some for later.
Prep Time:
5 minutes
Cook Time:
4 hours on High or 8 hours on Low
Serves:
8
2 pounds venison stew meat
1 large onion, diced
2 tablespoons minced garlic
2 (16-ounce) jars green salsa
3 cups chicken broth
1 (4-ounce) can chopped green chiles, drained
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Cooked white rice (optional), for serving
Shredded Monterey Jack cheese, sour cream, and chopped fresh cilantro, for serving
1.
Combine the venison, onion, garlic, salsa, broth, green chiles,
cumin, salt, and pepper in a 6- to 8-quart slow cooker. Stir well.
2.
Close the lid and cook on High for 4 hours or on Low for 8 hours.
3.
Serve the soup ladled over rice (if using), and offer bowls of cheese, sour cream, and cilantro at the table.
Pressure Cooker Variation:
In step 1, combine all the ingredients (except the rice and toppings) in an electric pressure cooker. Lock the lid and close the steam valve. Select Manual and set the time for 3
5 minutes on High Pressure. Naturally release the steam for 1
0 minutes, then quick release any remainin
g steam.