CHILE VERDE PORK SLOW COOKER RECIPES

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LOW & SLOW PORK VERDE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Low & Slow Pork Verde Recipe: How to Make It - Taste of Home image

My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. —Val Ruble, Ava, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 15 minutes

Prep Time 15 minutes

Cook Time 05 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
1 large onion, chopped
1 jar (16 ounces) salsa verde
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/4 cup minced fresh cilantro
Hot cooked grits
Sour cream, optional

Steps:

  • Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream.

Nutrition Facts : Calories 349 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 872mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 34g protein.

LOW & SLOW PORK VERDE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Low & Slow Pork Verde Recipe: How to Make It - Taste of Home image

My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. —Val Ruble, Ava, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 15 minutes

Prep Time 15 minutes

Cook Time 05 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
1 large onion, chopped
1 jar (16 ounces) salsa verde
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/4 cup minced fresh cilantro
Hot cooked grits
Sour cream, optional

Steps:

  • Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream.

Nutrition Facts : Calories 349 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 872mg sodium, CarbohydrateContent 8g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 34g protein.

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