Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Slow Cooker Chile Verde With Green Salsa
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- #76880
A delicious, chunky green chile dish. Slow cooking it makes the pork very tender and melds the flavors. If you want more heat, use jalapenos instead of the green chiles.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
5 reviews
ingredients
3 tablespoons olive oil
1/2 cup chopped onion
2 cloves minced garlic
3 pounds cubed boneless pork shoulder
3 cans (10 ounce size) green salsa
1 can (4 ounce size) diced green chiles
1 can (15 ounce size) diced tomatoes
directions
Heat half the the olive oil in a large skillet over medium heat. Add the onion and garlic and cook just until the onion is softened.
Remove the onion and garlic to the crock pot with a slotted spoon.
Add the remaining oil to the skillet and heat for 1 minute. Add the pork and cook, stirring, until browned. Remove the pork with a slotted spoon and place in the crock pot.
Add the green salsa, green chiles, and diced tomatoes to the crock pot and stir well to mix.
Cover the crock pot and cook on high for 3 hours. Reduce the heat to low, give the mixture a good stir, and then cook for 5 more hours or until the pork is cooked.
To serve, spoon the chile verde into bowls and top with sour cream and shredded cheese if desired.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
409 calories, 28 grams fat, 13 grams carbohydrates, 23 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 17, 2017
I used salt and pepper while browning the meat and then the diced tomatoes I used had jalapenos to add a little more zip. I am going to try adding the cumin as suggested. In the pot cooking now.
March 14, 2014
I found this recipe to be anythign BUT bland. Chile verde isn't a hot and spicy kind of chili. This had a lot of flavor. I do agree that it needed salt and pepper but I assume that when a recipe doesn't list it it is implied. I seasoned the pork before browning it and that brought out a lot of the natural pork flavors. I will be making this again. One note, it makes a lot!
March 9, 2014
Even with a tasty salsa this recipe was bland. Needs salt, pepper, and I added cumin. Tender but bland.
March 1, 2014
I had bought a case of green salsa at costco and wasn't sure how I was going to use it all up (impulse buy!). This recipe was a great use for it. I think if the salsa had been bland, however, the dish would have flopped. There wasn't much other flavor than the pork and salsa so keep that in mind when you are picking a brand of salsa.
October 14, 2013
Yum Yum Yum!