Delicious Chile Verde

I love chile verde. Burritos smothered with it are hugely popular where I live. Unfortunately, most of the places use a roux to thicken their chile verde. I wanted to find a recipe where I didn't need to use a roux because I was scared to use another starch besides AP flour. My sister found this recipe on Pinterest and I decided I must try it after reading the ingredient list. I did not use pork tenderloin, I just used a pork roast and it was just fine.

The most labor intensive part of the recipe was getting the skins off the peppers after roasting them. Other than that, I threw it all in the crock pot on a rainy Sunday afternoon and let it slow cook for about 8 hours. This is a very tasty recipe and was thick enough without a roux! This recipe replaces my craving for the gluten-y filled version at the Mexican restaurants in my area.

I forgot to take a picture so I took this off the Subee's Kitchen blog. Photo credit: Subee's Kitchen

I give it two thumbs up. Easy, tasty and g-free, what more could I ask for?