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🐈 Công Nhã 🐈 :

Dài quá làm biếng đọc ✍️

2026-09-08 05:42:30

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S205Q9,2,6,11 MrKhanh IELTS8.5 :

😁😁😁

2026-09-07 16:30:40

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Biển 🌊 :

🤣🤣🤣

2026-09-08 07:18:10

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Tú Dương :

@Phương Nguyễn

2026-09-08 07:22:20

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Hello, fellow food lovers! NancyG here, and I'm so excited to share an absolute triumph of slow-cooked comfort straight from my kitchen: this gorgeous Slow-Cooked Pork Verde Chili! 🤩 Just look at this bowl (pictured above)! Tender shredded pork in a vibrant green tomatillo broth, topped with crumbly queso fresco, fresh avocado slices, lime wedges, and crisp radish matchsticks, served alongside warm corn tortillas. It really hits every note of savory, zesty, and comforting perfection. 💚 This recipe fills the whole house with savory pork, tangy tomatillo, and roasted chili aromas. It's designed to serve 4 to 6 people for a wonderfully nourishing feast. If you're searching for an unforgettably zesty, comforting, and melt-in-your-mouth bowl of green chili, you've found it! 😊 ✨ Recipe Details: Servings: 4 to 6 people Prep Time: 20 minutes Cook Time: 8 hours Total Time: 8 hours 20 minutes 🛒 Full Ingredient List: * 3 lbs pork shoulder, cut into large chunks * 2 tbsp olive oil * 2 cups chicken broth * 1.5 cups tomatillo salsa (salsa verde) * 1 large yellow onion, diced * 4 cloves garlic, minced * 1 tsp salt * 1 tsp black pepper * 1 tbsp ground cumin * 1 tbsp dried oregano * 0.5 cup fresh cilantro, chopped (for garnish) 👩‍🍳 Detailed Instructions: 1. Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Season pork chunks with salt and pepper, then sear for 3-4 minutes per side until golden brown. Transfer to a slow cooker. 2. Add Aromatics & Liquids: Pour chicken broth and tomatillo salsa verde over pork. Add diced yellow onion, minced garlic, ground cumin, and dried oregano. Stir gently. 3. Slow Cook: Cover and cook on low for 8 hours (or high for 5 hours) until pork is fork-tender. 4. Shred the Meat: Remove pork and shred with two forks. Return shredded pork to the broth and stir well. 5. Garnish & Serve: Ladle into bowls, top with cilantro, queso fresco, avocado slices, and lime wedges. Serve with warm corn tortillas! 💡 Chef's Notes by NancyG: * Searing for Depth: This locks in juices and builds a rich, savory base. * Tomatillo Tang: Quality salsa verde gives that signature vibrant green kick without extra prep. * Shredding in Broth: Lets the meat soak up all those amazing flavors! Enjoy this comforting meal! 😋 #TheRecipeCollector #NancyGCookOn #PorkChili #GreenChili #SlowCookerMeals

Hello, fellow food lovers! NancyG here, and I'm so excited to share an absolute triumph of slow-cooked comfort straight from my kitchen: this gorgeous Slow-Cooked Pork Verde Chili! 🤩 Just look at this bowl (pictured above)! Tender shredded pork in a vibrant green tomatillo broth, topped with crumbly queso fresco, fresh avocado slices, lime wedges, and crisp radish matchsticks, served alongside warm corn tortillas. It really hits every note of savory, zesty, and comforting perfection. 💚 This recipe fills the whole house with savory pork, tangy tomatillo, and roasted chili aromas. It's designed to serve 4 to 6 people for a wonderfully nourishing feast. If you're searching for an unforgettably zesty, comforting, and melt-in-your-mouth bowl of green chili, you've found it! 😊 ✨ Recipe Details: Servings: 4 to 6 people Prep Time: 20 minutes Cook Time: 8 hours Total Time: 8 hours 20 minutes 🛒 Full Ingredient List: * 3 lbs pork shoulder, cut into large chunks * 2 tbsp olive oil * 2 cups chicken broth * 1.5 cups tomatillo salsa (salsa verde) * 1 large yellow onion, diced * 4 cloves garlic, minced * 1 tsp salt * 1 tsp black pepper * 1 tbsp ground cumin * 1 tbsp dried oregano * 0.5 cup fresh cilantro, chopped (for garnish) 👩‍🍳 Detailed Instructions: 1. Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Season pork chunks with salt and pepper, then sear for 3-4 minutes per side until golden brown. Transfer to a slow cooker. 2. Add Aromatics & Liquids: Pour chicken broth and tomatillo salsa verde over pork. Add diced yellow onion, minced garlic, ground cumin, and dried oregano. Stir gently. 3. Slow Cook: Cover and cook on low for 8 hours (or high for 5 hours) until pork is fork-tender. 4. Shred the Meat: Remove pork and shred with two forks. Return shredded pork to the broth and stir well. 5. Garnish & Serve: Ladle into bowls, top with cilantro, queso fresco, avocado slices, and lime wedges. Serve with warm corn tortillas! 💡 Chef's Notes by NancyG: * Searing for Depth: This locks in juices and builds a rich, savory base. * Tomatillo Tang: Quality salsa verde gives that signature vibrant green kick without extra prep. * Shredding in Broth: Lets the meat soak up all those amazing flavors! Enjoy this comforting meal! 😋 #TheRecipeCollector #NancyGCookOn #PorkChili #GreenChili #SlowCookerMeals

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