GREEN CHILI SHREDDED PORK RECIPE: HOW TO MAKE IT
Pork green chili made in the slow cooker always makes my hungry family happy. Getting creative with the leftovers is part of the fun. —Mary Shivers, Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 06 hours 10 minutes
Prep Time 10 minutes
Cook Time 06 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chilies, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Shred pork with two forks. Return to slow cooker; heat through. Using tongs, serve pork in tortillas with toppings as desired.
Freeze option: Place shredded pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 559 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 1032mg sodium, CarbohydrateContent 62g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 42g protein.
CROCK POT PORK CHOPS - EASY RECIPES IN THE INSTANT POT ...
These Crock Pot Pork Chops are smothered in a delicious mushroom gravy. Cooking pork chops in the slow cooker is an easy way to make flavorful, tender pork chops!
Provided by Kristine
Categories Main Course Slow Cooker
Total Time 140 minutes
Prep Time 20 minutes
Cook Time 120 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Combine garlic powder, onion powder, dried thyme, paprika, salt and pepper in a small bowl. Rub over both sides of pork chops.
- Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted. Add the pork chops to the pan and brown on both sides, about 2 minutes per side. Remove pork chops to a clean plate.
- Add the onion and mushrooms to the skillet. Cook, stirring often, until they begin to soften, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Stir in the flour followed by the chicken broth. Cook, stirring and scraping up any bits stuck to the bottom of the skillet, for a few minutes until the broth simmers and thickens. It should lightly coat the back of a spatula. Remove pan from the heat.
- Pour the contents of the skillet into the slow cooker. Place the pork chops on top. Cover and cook on low setting for 1 ½ to 3 hours. Pork chops are done when they reach an internal temperature of at least 145° F. (In my slow cooker, 1-inch thick boneless pork chops need about 1 ½-2 hours to cook through and bone-in take about 2 ½-3 hours.) Try to avoid over-cooking the pork chops, as that will make them dry.*
- Optional: To further thicken the gravy, remove the cooked pork chops to a clean plate and cover with foil. Turn the slow cooker up to high. In a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon water. Pour the cornstarch mixture into the slow cooker and stir. Cook on high for 15-20 minutes, until the gravy thickens slightly. (Alternatively, you can heat the gravy in a pot on the stove over medium heat, stirring, for a few minutes until thickened.)
- Season with additional salt and pepper, to taste. Serve pork chops with mushroom gravy.
Nutrition Facts : ServingSize 1 pork chops, Calories 341 kcal, CarbohydrateContent 14 g, ProteinContent 34 g, FatContent 17 g, SaturatedFatContent 6 g, TransFatContent 1 g, CholesterolContent 97 mg, SodiumContent 392 mg, FiberContent 2 g, SugarContent 3 g
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