Yea! Finally a crock pot recipe! Not what you were expecting from your slow cooker? Well change your expectations! Theres no reason you can’t serve a sophisticated dish from ye old crock pot! If there is one thing these slow cookers do right, it’s transform a not so great piece of meat into a tender masterpiece.
1 can diced green chilles
1/2 tbsp minced garlic
fresh cracked pepper
1 cup chicken stock
1/2 cup water
1 tsp prepared horseradish
1 tbsp sugar
1/2 tsp cumin
1/4 tsp red pepper flakes
1 tbsp sour cream
Roughly chop the onion, and put it in the slow cooker along with the green chiles, garlic, pepper, chicken stock, and water. Smear the horseradish in an even layer on top of the pork roast and rest the roast on top of the onions and chiles. (I threw a small bag of baby carrots in with mine, and served them on the side with some of the onions! Yum!) Cook on low for 6-8 hours, or on high for 4-5 hours. When it’s done, remove the roast and place on a cutting board. Let it cool a bit while you make the cream.
Strain the liquid out of the green chile and onions. (Reserve it and make a tasty gravy to serve along side!) Pour the green chiles and onion into a food processor with the sour cream, red pepper flakes, and cumin. Pulse till smooth and creamy.
Heat your oven to broil and move the rack towards the top. Thinly slice the apples and top each slice with sugar. Arrange on a foil lined baking sheet and broil till golden. Allow the apples to cool completely.
Slice the meat, (More than likely, it will will just fall apart because of how tender it will be.) and place on a plate with a big spoonful of the green chile cream, and top with an apple slice.