There's a reason why slow cooker recipes are wildly popular. We want convenience, and we want—and need—it now. The slow cooker delivers just that, working hard for us while we're hard at work, welcoming us home to a fragrant dinner that's just waiting to be enjoyed. This simple appliance works miracles with tough, inexpensive cuts of meat, coaxing out incredible flavor and turning out meltingly tender results. Through its low, slow cooking, it melds and marries flavors; it brings ingredients together in delicious harmony. And it offers up a few surprises: appetizers, sides, and drinks that simmer to perfection—hands-free.
Make your friends "green" with envy at your slow cooker savvy by serving up this savory Southwestern-style entrée, loaded with tomatillos, onion, and roasted poblano and jalapeño peppers. Corn tortillas and a simple green salad round out the menu. Look for fresh tomatillos in the produce section of the supermarket; they come with a papery husk around them. Choose tomatillos with light green husks that haven't turned too brown. After removing the husks, give the tomatillos a rinse to wash away the sticky film left behind. Heat from chile peppers comes from the seeds and the membranes, so if you prefer a hotter dish, leave some or all of the seeds and membranes in the chopped chile mix.