Pork Chili Verde slow cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Onions, raw, 1 cup, choppedPork, fresh, shoulder, 2.5 lb, trimmedGreen chili salsa, 14 oz jar*Canned Diced Tomato, 1 cup Cilantro, chopped 1/2 cup (or less)
Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa and tomatoes over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker. You can chop them if you wish (remove seeds to make milder).
Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Shred the pork shoulder with a pair of forks. You can cook down the liquid or discard some of it. Mix the pork with the reserved liquid from the slow cooker to serve. Adapted from:
https://allrecipes.com/Recipe/Andys-Spicy-Green-Chile-Pork/Detail.aspx
The details of the nutrients will depend on your green chili salsa. This is calculated for La Victoria.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SEAMAR.
Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Shred the pork shoulder with a pair of forks. You can cook down the liquid or discard some of it. Mix the pork with the reserved liquid from the slow cooker to serve. Adapted from:
https://allrecipes.com/Recipe/Andys-Spicy-Green-Chile-Pork/Detail.aspx
The details of the nutrients will depend on your green chili salsa. This is calculated for La Victoria.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SEAMAR.
Nutritional Info Amount Per Serving
- Calories: 383.9
- Total Fat: 28.8 g
- Cholesterol: 100.6 mg
- Sodium: 434.3 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.8 g
- Protein: 24.8 g
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