So, I have a confession to make. Remember these biscuits? These delicious, buttery biscuits that mix together like a breeze and are perfect with breakfast, lunch, or dinner? While it’s true that they are my go-to biscuit recipe, and I can’t count how many times I’ve thrown them together at a moment’s notice, I may have shared them with this dinner recipe in mind.
If I were to choose a favorite meal, this would be it. It all started when Ree posted this idea for a quick Mexican “flatbread” pizza that used rolled-out biscuit dough for the ‘flatbread.” That made me think that my favorite biscuits would make a fantastic taco salad, and they did. They totally reminded me of the Navajo tacos my mom makes and I love, but there was no frying involved. But let’s be real, the butter is still there, it’s just on the inside.
Fast forward to when Mel introduced us to this slow-cooked chile verde pork. When she said that she wished we could taste it through the screen, I had to experience it for myself. I just happened to have some unbaked biscuits in the freezer, and thought they’d be a good match, and they were. Mel was right; the chile verde was that good.
This pork is tender and delicious after simmering in the slow cooker with tomatoes and green chiles. As you’d expect with this cooking method, it’s easy to throw together and let the slow cooker do all the work. However, and this is very important, an extra step before and after the slow-cooking makes all the difference. The meat is seared before-hand just enough to brown the sides and add an extra layer of flavor that the slow-cooker won’t provide. And afterwards, the cooking sauce is simmered on the stove top and thickened to perfection.
If you try these flatbread biscuits and chile verde together, I think it will be one of your favorite dinners, too.
Chile Verde Salads with Flatbread Biscuits
2 tablespoons olive oil
5 pounds boneless pork roast, most of fat trimmed
Salt and pepper
2 yellow onions, chopped
2 Tablespoons minced garlic
1 (15 oz.) can green enchilada sauce
2 (4 oz.) cans diced green chiles
2 (14 oz.) cans diced tomatoes with green chiles
1 Tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon black pepper
Additional salad toppings, such as:
Instructions for chile verde:
Cut the roast into 3-4 large chunks. Season the pork generously with salt and pepper on all sides. In a large heavy pot, heat the oil over medium heat until the oil is shimmering and hot. Add the pork without crowding the pan. Brown the pork on all sides until golden and well-browned, about a minute on each side.
Add the onion and garlic, and cook while stirring for about two minutes. Do not let the garlic over-brown. Place the pork, garlic, and onions in the slow cooker. Add the rest of the ingredients to the slow cooker. Cover and cook on low for eight to nine hours. Begin checking the internal temperature of the thickest portion of pork at about five hours. It will be pull-apart tender at about 190 degrees.
When the pork is done cooking, remove the roast. Shred it with two forks into bite-size pieces and set aside, and cover with foil to keep warm. Pour the remaining ingredients from the slow cooker into a large saucepan. Bring the mixture to a boil on the stove, and simmer over medium-low heat for about twenty minutes, stirring often to prevent sticking or burning. Simmer until the mixture is reduced and thickened. Add the shredded pork and sauce back to the slow cooker. Stir to coat the pork with the sauce. Turn the slow cooker to low and allow the pork to heat through again. Keep warm until ready to assemble salads.
Preheat the oven to 425 degrees. Line two baking sheets with parchment paper.
Prepare biscuit recipe until the biscuits are shaped. I like to portion and shape the biscuits because it yields perfectly-sized flatbreads. Place the biscuit dough in the fridge until ready to roll.
Add a little more flour to your rolling surface if necessary. Working with one biscuit at a time, remove from the fridge and quickly roll the dough to about
1/4 –inch rounds. Using a bench scraper, move the rolled out biscuits to the prepared baking sheets. Bake 15-17 minutes. Assemble salads as desired.
- Recipe for chile verde slightly adapted from mel’s kitchen café.
- Inspiration for flatbread biscuits is from The Pioneer Woman.
- I’m not gonna lie. This recipe is extremely flexible. If you don’t have enough green chiles, add more tomatoes. If you don’t have soy sauce, add some Worcestershire. If a different cut of pork is on sale, use it.
- The pork freezes wonderfully and can be used as many ways as you can think of. I love to freeze the pork and use it for enchiladas.