Pork Chili Verde
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 242.8
- Total Fat: 7.8 g
- Cholesterol: 89.7 mg
- Sodium: 510.4 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.4 g
- Protein: 31.9 g
View full nutritional breakdown of Pork Chili Verde calories by ingredient
Introduction
Easy Crock Pot Pork Chili Verde Easy Crock Pot Pork Chili VerdeNumber of Servings: 8
Ingredients
-
2 Pounds Pork Loin
1 Jar of Pace Salsa Verde
1 Can Swansons Fat Free Chicken Broth
1 Large Onion Cut in Quarters
2 Tablespoons of Corn Starch
Salt, Pepper, and Garlic to Taste
2 Packages of Uncle Bens Quick Brown Rice
Directions
Start Crock Pot on High
Cut Pork into cubes
Brown in skillet sprayed with non stick coating
Spray Cock Pot with non stick coating
Place Pork, salsa verde, and fat free chicken broth, and in crock pot.
Measure constarch into small bowl take 4 tablespoons of broth from pot and combine with cornstarch until dissolved.
Stir into both in crock pot.
Simmer for 6 hours. Last Hour add the onion
If you need to leave longer set pot to low and simmer 8 or more hours.
If you are pressed for time if you have a removable crock pot liner put in microwave on high for 20 mins. Then let simmer for 2 to 3 hours.
This makes 8 1 cup serving of Chile Verde served with 1/2 cup of brown rice.
Number of Servings: 8
Recipe submitted by SparkPeople user DMGARDNER.
Cut Pork into cubes
Brown in skillet sprayed with non stick coating
Spray Cock Pot with non stick coating
Place Pork, salsa verde, and fat free chicken broth, and in crock pot.
Measure constarch into small bowl take 4 tablespoons of broth from pot and combine with cornstarch until dissolved.
Stir into both in crock pot.
Simmer for 6 hours. Last Hour add the onion
If you need to leave longer set pot to low and simmer 8 or more hours.
If you are pressed for time if you have a removable crock pot liner put in microwave on high for 20 mins. Then let simmer for 2 to 3 hours.
This makes 8 1 cup serving of Chile Verde served with 1/2 cup of brown rice.
Number of Servings: 8
Recipe submitted by SparkPeople user DMGARDNER.